Tomato Confit

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Total Time
3hrs 10mins
Prep
10 mins
Cook
3 hrs

I'm not a big fan of Roma tomatoes, I find them mealy and bland. This is a great way to intensify their hidden flavors and turns them into a wonderful ingredient. Use them in pasta dishes, risottos, on bruschetta, in Cool Tomato and Buttermilk Soup, or in a tomato bread pudding. Although I haven't tried freezing them yet, I expect they probably freeze well and would be welcomed in the dead of winter. From "Herbivoracious", by Michael Natkin.

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat.
  2. Cut each tomato in half lengthwise. Scoop out the seeds, using a grapefruit spoon, melon-baller, or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use.
  3. Place the tomato halves, cut side up, on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic, if using. I like to tuck one or two slivers inside each half, rather than sprinkling them on top.
  4. Roast, turning the pan occasionally, about 3 hours, until the tomatoes are quite flat and much of the liquid is gone. Take one out, let it cool, and taste it. If the flavor is not concentrated enough, cook them a little longer until you are happy with the result.
  5. Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.