Tomato Confit Recipe from Oprah Magazine
- Ready In:
- 5hrs 20mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 10 large plum tomatoes (about 3 pounds)
- 29.58 ml olive oil, plus more for storing
- 3 garlic cloves, peeled and smashed
- 8 small fresh thyme sprigs
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 0.61 ml sugar
directions
- Preheat oven to 200°. Line a large rimmed baking sheet with parchment paper. Bring a large pot of water to a boil. Fill a large bowl with ice and water.
- Using a sharp paring knife, cut out cores from tomatoes; cut a small X on the other end. Place half of tomatoes in boiling water about 20 seconds; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.
- When cool, remove the skin from each tomato, cut in half, and squeeze out juices and seeds. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt, pepper, and sugar.
- Arrange tomatoes, cut side down, on baking sheet. Bake until very soft, about 5 hours.
- To store: Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.
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RECIPE SUBMITTED BY
We live on an amazing mile-wide stretch of the Susquehanna River in Pennsylvania, USA. I'm a dietitian and have been a vegetarian for about 20 years and love to cook and try out great new recipes on our friends at our monthly potluck by the river. (Many a 5-star Zaar recipe gets emailed out after raves at potluck!) I love yoga, meditation and music, especially my husband's songs and drumming. We enjoy eating organic produce from our local CSA (Community Supported Agriculture project) Spiral Path Farm and hiking on the Appalacian Trail by our house. In case anyone is curious, my photo is a favorite picture of the river behind our house with a dear friend playing his flute at sunset following potluck.