Slow-Roasted Tomato Confit
This recipe uses slow-cooking technique to intensify the tomatoes’ flavor. It is a wonderful technique to remember in the heat of the summer during tomato season. This is an excellent alternative to the fresh tomato salad for Corn Soup with Tomato Garnish (page 230), but take a cue from fine French kitchens and fold the confit into scrambled eggs, toss it with salad greens or pasta, or place some on top of crisp grilled bread with chopped fresh herbs for a tasty hors d’oeuvre.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Prepare an ice-water bath by filling a large bowl with ice and water. Line a rimmed baking sheet with a silicone baking sheet.
Step 2
Bring a large pot of water to a boil over high heat. Score an X in the blossom ends of the tomatoes. Drop the tomatoes into the boiling water and blanch for 30 seconds. Transfer immediately to the ice-water bath. When the tomatoes are cool enough to handle, peel off the skin using a paring knife. Halve the tomatoes lengthwise, stem to blossom ends, and use your fingers to remove the seeds.
Step 3
In a bowl, combine the seeded tomato halves, oil, garlic, and thyme; season with salt and pepper.
Step 4
Place the tomatoes in a single layer on the prepared baking sheet. Bake, rotating once, until soft but not caramelized, about 4 hours. Transfer to a bowl and pour over the leftover oil-garlic mixture. To store, refrigerate, covered with oil, in an airtight container for up to 1 1/2 weeks.
