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.
Serves:
Ingredients
- 3lbslarge plum tomatoes
- 2tbspolive oil
- 3clovegarlic
- 8sprigssmall thyme
- ¼tspsalt
- ¼tsppepper,freshly ground
- 1tspsugar
Instructions
-
Preheat oven to 200 degrees F. 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; 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 for about 5 hours until very soft.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!