Slow-Roasted Tomato Confit
Recipe: #1275
October 24, 2011
Categories: Tomato, Appetizers, Cajun, French, Southern, 5 Ingredients Or Less, Brunch Oven Roast, Vegetarian, more
"This recipe uses slow-cooking technique to intensify the tomatoe's flavor. This is an excellent alternative to the fresh tomato salad for Corn Soup with Tomato Garnish, but take a cue from fine French kitchens and fold the confit into scrambled eggs, toss it with salad greens or pasta, or place on crisp grilled bread with chopped herbs for a tasty hors d'oeuvre. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (66.3 g)
- Calories 54.3
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 8.1 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0.7 g
- Sugars - 2.5 g
- Protein - 0.8 g
- Calcium - 8.5 mg
- Iron - 0.3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 200º. Line a rimmed baking sheet with a silicone baking sheet.
Step 2
Prepare ice water bath.
Step 3
Line a rimmed baking sheet with a silicone baking sheet.
Step 4
Bring a lg pot of water to boil.
Step 5
Score an X in the blossom ends of the tomatoes.
Step 6
Drop the tomatoes into boiling water, blanch 30 seconds.
Step 7
Transfer immediately to ice water bath.
Step 8
When tomatoes are cool enough to handle, peel off skin with paring knife.
Step 9
Halve tomatoes lengthwise, stem to blossom ends, use fingers to remove seeds.
Step 10
In a bowl, combine the seeded tomato halves, oil, garlic and thyme, season with salt & pepper.
Step 11
Place in a single layer on prepared baking sheet.
Step 12
Bake, rotating once, until soft but not caramelized, about 4 hours.
Step 13
Transfer to a bowl and pour over the leftover oil-garlic mixture.
Step 14
Transfer to a bowl and pour over the leftover oil-garlic mixture.
Tips
No special items needed.
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