Tomato confit is it wonderful way to cook these lovely veggies.
The tomatoes are seasoned generously with olive oil, salt, pepper and herbs.
After that, they are slowly roasted on low temperature until they're tender, juicy and light be caramelized on the edges.
This technique brings out their own sweetness and concentrates their own flavor.
This confit can elevate almost every dish from pasta , polenta or risotto to sandwiches and on a crostini. You can serve as a side dish.
Even though the tomato confit can be time consuming, the Effort definitely pays off
Add all ingredients.
Bake in preheated oven according to the recipe
If you have too much oil you can add to a separate container a d use as a dipping oil for breads.
I will store in the fridge in air tight container for a week but not that it has ever lasted this long In our house. This goes so good in sandwiches, rice and anything else you can imagine. Lol.
- 10 Roma tomatoes, cut in half lengthwise
- 1/4 cup extra-virgin olive oil
- Fresh Oreganos
- Coarse salt
- Whole garlic cloves
- Fresh Basil
- Toss the tomatoes with olive oil, thyme, red pepper flakes, and garlic in a bowl. Season with salt and pepper.
- Preheat the oven to 300 degrees F.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.
- My family like this more on the Tapanade consistency so I will cook longer just to make it easier to spread
- Serve this on homemade bread. You will No regret.
- I sometimes will add extra olive oil and than use it for dipping bread.