Helen Rennie | Tomatoes Confit (Slow-Roasted Tomatoes) @helenrennie | Uploaded 4 years ago | Updated 13 hours ago
Tomatoes Confit
6 large tomatoes (or whatever fits into your baking dish)
4 garlic cloves, gently smashed, but left whole and unpeeled
4 sprigs of oregano (optional)
4 sprigs of thyme (optional)
1 tsp balsamic vinegar
1/4 tsp sugar
3 Tbsp olive oil, plus an additional 1/4 cup for the baking dish
Salt
Bring a pot of water to a boil. Cut a shallow x into the bottom of each tomato. Drop them into the boiling water for 15 seconds. Remove and cool.
Preheat the oven to 300F (150C) with the rack in the middle.
Peel and core the tomatoes. Cut them in half crosswise and remove the seeds. You can keep the seeds and juice for some other preparation. Arrange the tomatoes on a baking sheet cut side up.
In a small bowl, whisk together the vinegar and sugar. Slowly drizzle in 3 Tbsp of oil while whisking. Divide this mixture evenly between tomato halves. Sprinkle tomatoes with salt. Flip and salt the other side. Pour another 1/4 cup of oil all over the tomatoes. Add the garlic and the herb sprigs to the baking dish. Place in the middle of the oven for 1.5 hours or just until tomatoes are showing a hint of browning. Remove the garlic and reserve (it’s delicious on bread, pasta, etc). Flip the tomatoes and put back in the oven for 30-60 minutes or until tomatoes are brown. Cool to room temp and store tomatoes and oil in the fridge for up to 10 days.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Tomatoes Confit
6 large tomatoes (or whatever fits into your baking dish)
4 garlic cloves, gently smashed, but left whole and unpeeled
4 sprigs of oregano (optional)
4 sprigs of thyme (optional)
1 tsp balsamic vinegar
1/4 tsp sugar
3 Tbsp olive oil, plus an additional 1/4 cup for the baking dish
Salt
Bring a pot of water to a boil. Cut a shallow x into the bottom of each tomato. Drop them into the boiling water for 15 seconds. Remove and cool.
Preheat the oven to 300F (150C) with the rack in the middle.
Peel and core the tomatoes. Cut them in half crosswise and remove the seeds. You can keep the seeds and juice for some other preparation. Arrange the tomatoes on a baking sheet cut side up.
In a small bowl, whisk together the vinegar and sugar. Slowly drizzle in 3 Tbsp of oil while whisking. Divide this mixture evenly between tomato halves. Sprinkle tomatoes with salt. Flip and salt the other side. Pour another 1/4 cup of oil all over the tomatoes. Add the garlic and the herb sprigs to the baking dish. Place in the middle of the oven for 1.5 hours or just until tomatoes are showing a hint of browning. Remove the garlic and reserve (it’s delicious on bread, pasta, etc). Flip the tomatoes and put back in the oven for 30-60 minutes or until tomatoes are brown. Cool to room temp and store tomatoes and oil in the fridge for up to 10 days.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
