Recipes.net Recipes.net logo
Social Media

Tomato Confit Recipe

Tomato Confit Recipe
0

Photos of Tomato Confit Recipe

How To Make Tomato Confit

This tomato confit is so good that you can eat it on its own. But, you can also serve it as a topping to breads and as a pair for cheeses and meats.

Preparation: 10 minutes
Cooking: 5 hours
Total: 5 hours 10 minutes

Serves:

Ingredients

  • 3lbslarge plum tomatoes
  • 2tbspolive oil
  • 3clovegarlic
  • 8sprigssmall thyme
  • ¼tspsalt
  • ¼tsppepper,freshly ground
  • 1tspsugar

Instructions

  1. Preheat oven to 200 degrees F. Line a large rimmed baking sheet with parchment paper.

  2. Bring a large pot of water to a boil. Fill a large bowl with ice and water.

  3. 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; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.

  4. 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.

  5. Arrange tomatoes, cut side down, on baking sheet. Bake for about 5 hours until very soft.

  6. Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.

Nutrition

  • Calories: 53.33kcal
  • Fat: 3.01g
  • Saturated Fat: 0.42g
  • Monounsaturated Fat: 2.01g
  • Polyunsaturated Fat: 0.41g
  • Carbohydrates: 6.50g
  • Fiber: 1.92g
  • Sugar: 4.01g
  • Protein: 1.36g
  • Sodium: 65.33mg
  • Calcium: 22.92mg
  • Potassium: 338.09mg
  • Iron: 0.72mg
  • Vitamin A: 61.46µg
  • Vitamin C: 21.81mg
Share your thoughts on the Tomato Confit Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!