Tomato Confit



Cuisine: French

Recipe Type: Side

Average User Rating: 0.2 / 5

Vegetarian / Vegan: Vegan

This slow-cooked tomato preparation is wonderful with pasta, sauteed summer vegetables, crispy eggplant, or simply spread on a baguette.

Ingredients:

12 roma tomatoes
1/2 cup olive oil
2 tsp fresh thyme leaves
1/2 tsp salt
1/2 tsp black pepper

Directions:

Heat a large pot of water to boiling. Cut an X-shape at the bottom of each tomato, to make peeling easier. Place tomatoes in a glass bowl and pour boiling water over them. Let sit for 20 seconds and drain. Add ice and cold water to tomatoes to cover. After 20 seconds in the ice bath, drain and peel tomatoes.

Heat oven to 250 ° Cut each tomato in half and place on a foil-lined baking sheet. Sprinkle salt, pepper, and thyme over tomatoes, cover with olive oil, and toss to coat. Cook tomatoes in oven for 5-6 hours, until reduced in size by half. Let cool, remove tomatoes from pan, place in glass jars, and fill with the reserved oil from cooking. Keeps in the refrigerator for 2 weeks.


Submitted By:

Prep Time: 15 minutes

Cooking Time: 6 hours

Servings: 3-4 cups

Like this vegetarian Tomato Confit recipe? Add to "My Recipe Box"

Did you enjoy this recipe for Tomato Confit? Would you change it somehow? Let us know your thoughts!

 Review Recipe / Leave a Comment 

First Name:

Star Rating:

Review / Comments:




Reviews / Comments

There are currently no reviews/comments - Be the first to write a review or comment about this recipe!)