Cooking Index - Cooking Recipes & IdeasTomato Confit Recipe - Cooking Index

Tomato Confit

Type: Vegetables
Courses: Sauces

Recipe Ingredients

3 tablespoons 45mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground white pepper - to taste
3   Garlic cloves - peeled, split,
  Germ removed, and finely sliced
10   Basil leaves - torn
4 sections  Thyme - leaves only
2   Bay leaves - broken
20   Ripe plum tomatoes - peeled
1/4 teaspoon 1.3mlSugar - (to 1/2 tspn)

Recipe Instructions

Center a rack in the oven and preheat the oven to 200 degrees.

Line a baking sheet with foil and pour about 2 tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme, and bay leaves over the oil.

Cut each tomato lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seeds. Lay the tomato halves cut-side down in the pan, wiggling the tomatoes around if necessary so that each tomato has a floss of oil on its cut side. Using a pastry brush, give the tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt and pepper and a little sugar, and scatter over the rest of the garlic, basil, thyme, and bay leaves.

Slide the pan into the oven and bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Cool the tomatoes to room temperature on their pan.

When the tomatoes are cool, transfer them to a jar, stacking them neatly. Pour whatever oil remains in the pan over the tomatoes and then, if you plan to keep the tomatoes longer than 1 or 2 days, pour in enough olive oil to cover and refrigerate.

This recipe yields 40 tomato halves.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D14) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.