Tomato Confit Recipe from Oprah Magazine
Ready In: 5 hrs 20 mins
Serves: 10
Ingredients
- 10 large plum tomatoes (about 3 pounds)
- 2 tablespoons olive oil, plus more for storing
- 3 garlic cloves, peeled and smashed
- 8 small fresh thyme sprigs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon 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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