Slow Roasted Tomato Confit (Print Version)
# Ingredients:
01 -
2 kg Roma tomatoes
02 -
6 cloves garlic, very finely diced
03 -
1.5 teaspoons salt
04 -
1 tablespoon fresh oregano, very finely diced
05 -
1 tablespoon fresh basil, very finely diced
06 -
1 teaspoon dried thyme
07 -
⅔ cup olive oil
# Instructions:
01 -
Preheat oven to 120°C / 250°F.
02 -
Bring a large pot of water to boil. Prepare a large bowl of ice water. Cut two perpendicular lines on the stem end of each tomato with a sharp knife. Drop each tomato in the boiling water for 15-20 seconds, then remove and set aside to cool. The skins should peel right off. If they don't, briefly blanche again.
03 -
After blanching, cut each tomato lengthwise into consistent slices approximately 2 cm / 1 inch thick. Use your hands to gently squeeze out the excess liquid from the tomatoes.
04 -
Line sheet pans with kitchen towels or paper towel and lay out the tomatoes cut sides down. Sprinkle with about half a teaspoon of salt and leave them to release more liquid while you prepare the oil.
05 -
Clean and mince or mash the garlic and add it to the oil along with the fresh chopped herbs and dried thyme. Mix well with a spoon and let sit at least 5 minutes for flavors to infuse.
06 -
Lay the tomatoes out on a parchment lined baking tray.
07 -
Drizzle the garlic and herb oil equally over each tomato piece.
08 -
Roast the tomatoes at 120°C / 250°F for between 4-6 hours until the tomatoes are reduced, caramelized and jammy in texture.
# Notes:
01 -
These slow roasted tomatoes are cooked in oil until all the water evaporates, leaving behind a deliciously sweet and jammy tomato spread.
02 -
This recipe yields approximately 1 liter (about 2 cups) of tomato confit.