TOMATO CONFIT
Steps:
- Bring a large pot of water to a boil. Score tomatoes, and drop into boiling water until skin peels away from score cuts. Transfer tomatoes to a bowl sitting in ice water, and cool. Peel tomatoes.
- Cut each tomato lengthwise, and remove seeds. Place tomato halves in a colander over a large bowl. Sprinkle with salt, and toss to coat. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
- Preheat oven to 275 degrees. Place tomatoes in an ovenproof pot or ceramic dish with low sides. Pour in enough olive oil just to cover the tomatoes. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic. Place over medium heat, and bring to a simmer. Cover with parchment paper or a lid, and transfer to oven. Roast until tomatoes are very tender and supple, about 3 hours. Remove from oven, and let cool.
- Remove herbs and spices from pot, and discard. Carefully transfer tomatoes to a glass container. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot. Add just enough oil to cover tomatoes. Seal container, and refrigerate; confit can be stored for up to 2 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams
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Day Steven
[email protected]I highly recommend this recipe. It's a great way to enjoy fresh tomatoes all year long.
M kashif Mutt
[email protected]This is a great recipe for beginners. It's easy to follow and the tomatoes turn out delicious.
Muhammad Azan
[email protected]I've made this recipe several times and it's always a hit with my guests. They love the sweet and tangy flavor of the tomatoes.
Md robe
[email protected]These tomatoes are a great addition to any cheese plate. They're also delicious on grilled chicken or fish.
kalipera 1
[email protected]I love the way these tomatoes caramelize in the oven. They're so sweet and flavorful.
Rodra Das
[email protected]These tomatoes are so versatile. I've used them in everything from pasta dishes to salads to sandwiches.
Mark Ronald
[email protected]This recipe is a great way to preserve tomatoes. I made a big batch and I've been enjoying them all week.
Will Guinn
[email protected]The tomatoes didn't come out as flavorful as I had hoped. I think I might have used too much oil.
Json Dolo
[email protected]The tomatoes were a bit too tart for my liking. I would recommend using a sweeter variety of tomato next time.
Nawab Ijaz
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend using less sugar next time.
Chan Islam
[email protected]These tomatoes are so easy to make and they taste amazing. I love using them in salads, sandwiches, and pasta dishes.
Samantha Garaurerr
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The tomatoes are always a hit.
Talonda Carson
[email protected]This is a great recipe for using up extra tomatoes. I had a bunch of tomatoes that were about to go bad, so I made this confit and it was delicious.
David Brundrett
[email protected]I used a variety of tomatoes for this recipe, including cherry tomatoes, Roma tomatoes, and heirloom tomatoes. They all came out great.
Op Rahim
[email protected]I followed the recipe exactly and the tomatoes turned out perfectly. They were sweet, tangy, and had a wonderful depth of flavor.
shamol ray
[email protected]These tomatoes are incredibly flavorful and versatile. I used them on bruschetta, in pasta, and even in a grilled cheese sandwich. They were a hit every time!