TOMATO CONFIT
Provided by Geoffrey Zakarian
Categories condiment
Time 2h5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- 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.
CHERRY TOMATO CONFIT
From Tom's Big Dinners and more specifically a meal that he made and enjoyed with Dale Chihuly. This recipe requires using the oven at a low heat and roasting the tomatoes for 3 hours (included in cook time) and for best flavor should be refrigerated overnight (not included in cook time).
Provided by invictus
Categories Summer
Time 3h10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 225 degrees.
- Put the tomatoes in a baking pan large enough to hold them in a single layer. Pour the oil over the tomatoes, add the herb sprigs, garlic, and season generously with salt and pepper.
- Roast uncovered until the tomatoes are swollenand the skins wrinkled, about three hours.
- Remove the tomatoes from oven and allow to cool, then pour into a small bowl. For best flavor cover and refrigerate overnight, bringing the confit back to room temperature.
- When you are ready to serve, pour the tomatoes into a strainer set over a bow, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped time, and 1 tablespoon of the reserved oil. Mix gently being careful not to break the tomatoes. Season to taste with additional salt and pepper.
Nutrition Facts : Calories 823.9, Fat 87, SaturatedFat 12.1, Sodium 16.6, Carbohydrate 13.1, Fiber 3.5, Sugar 7.2, Protein 2.9
CONFIT CHERRY TOMATOES
**_Editor's Note:_** This recipe goes with Daniel Humm and Will Guidara's [Manhattan Clam Chowder](/recipes/food/views/51157400) .
Provided by Daniel Humm
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°F. Bring a large saucepan of salted water to a boil. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh. Toss the peeled tomatoes in the olive oil, salt, and sugar. Place on a rimmed baking sheet lined with parchment paper and bake for 1 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size. Cool to room temperature and refrigerate in an airtight container for up to 3 days.
OLIVE STUFFED FLANK STEAK WITH CHERRY TOMATO CONFIT
Make and share this Olive Stuffed Flank Steak With Cherry Tomato Confit recipe from Food.com.
Provided by spatchcock
Categories Steak
Time 3h16m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Steak: (A step ahead: Make the olive stuffing a day or two ahead and store it, covered, in the refrigerator. Stuff and tie the steaks early in the day and store them, covered, in the refrigerator. Bring the steaks to room temperature about 1/2 hour before cooking) To make the stuffing: Heat the 2 tablespoons oil in a saute pan over medium heat.
- Add the onion and cook until soft and caramelized, stirring occasionally, about 10 minutes.
- Add the garlic and cook until aromatic, a few minutes more.
- Remove from the heat and transfer to a bowl.
- Stir in the olives, herbs, pine nuts and currants.
- Set aside to cool.
- To prepare the flank steaks for stuffing: Place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick.
- The surface area of the steak should increase by only about 25 percent.
- Then, use your knife to score the steak in a crisscross pattern, making 3 or 4 shallow cuts in each direction, not cutting all the way through.
- Turn the steak over to the unscored side and spread half the stuffing evenly over the surface of the steak, then roll it up the long way, like a jelly roll.
- Using kitchen twine, tightly tie the steak in 5 or 6 places to keep it securely rolled up.
- Season the outside of the steak with salt and pepper.
- Repeat with the other steak and the other half of the stuffing.
- To pan-sear and roast the steaks, preheat the oven to 400 degrees.
- Pour about 2 tablespoons of olive oil into a roasting pan and place the pan over two burners over medium-high heat.
- When the oil is hot, put the steaks in the pan and sear them well on all sides, turning with tongs, until nicely browned, 6 to 8 minutes.
- Remove the pan from the heat and transfer the steaks to a plate.
- Discard any fat in the pan and scrape out any burned bits that may have escaped from the stuffing.
- Put the steaks back in the roasting pan, put the pan in the oven, and roast, uncovered, for 7 to 8 minutes.
- Turn the steaks over and continue to roast until the internal temperature of the steaks reads between 120 degrees and 130 degrees on an instant-read thermometer, after 7 to 8 minutes more.
- Remove the pan from the oven and allow the steaks to rest for 5 to 8 minutes.
- Cut and remove the kitchen string, transfer the steaks to a cutting board, and use a sharp knife to cut them into slices 1/2 to 3/4 inch thick.
- Arrange the slices on a platter and pour any pan juices that have collected over the top.
- Serve the steak with the cherry tomato confit.
- CONFIT: (A step ahead: Make the confit up to 5 days ahead and store, with the oil, covered and refrigerated. The flavor improves significantly after 1 day. When you are ready to serve the confit, bring it back to room temperature, drain off the oil, and season as ) Preheat the oven to 225 degrees.
- Put the tomatoes in a baking pan large enough to hold them in a single layer.
- Pour the oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper.
- Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
- Remove the tomatoes from the oven, allow to cool, then pour into a small bowl.
- For the best flavor, cover and refrigerate overnight, bringing the confit back to room temperature when you are ready to serve.
- When you are prepared to serve, pour the tomatoes into a strainer set over a bowl, reserving both the tomatoes and the oil.
- Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves.
- Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil (reserving the rest for another use).
- Mix gently, being careful not to break up the tomatoes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 866.3, Fat 71.1, SaturatedFat 13.7, Cholesterol 77.5, Sodium 307.5, Carbohydrate 15.9, Fiber 3.5, Sugar 8.6, Protein 43.6
TOMATO CONFIT
Who knew tomatoes in winter could be just as delectable as they are in summer? Dirt Candy's chef Amanda Cohen prepares them using a simple confit technique: fresh tomatoes (any variety!) are slow-roasted in lots of olive oil with garlic, ginger, and basil until soft and deeply flavorful. Slather them on crusty bread-or just about anything, from eggs to fish to pasta-to take away the winter doldrums.
Provided by Amanda Cohen
Categories side-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F. If using larger tomatoes, such as beefsteak or plum, slice in half; if using cherry tomatoes, leave whole. Place tomatoes in a baking dish in an even layer; add garlic, ginger, and basil. Add enough olive oil to cover. Bake uncovered until soft and brown, 2-2½ hours. (Note: If using small tomatoes, begin checking for doneness after 1 hour.)
- Confit is done when tomatoes are lightly brown and have collapsed. Drain the oil and reserve. Reserve tomatoes; discard the garlic, ginger, and basil. Serve tomatoes on thick slices of crusty bread, with reserved oil for dipping. (Tomatoes will last up to 1 week refrigerated; oil will last up to 2 weeks refrigerated.)
CHERRY TOMATO CONFIT
Provided by Martha Stewart
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
- Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve.
- Before serving, pour the tomatoes into a sieve set over a bowl, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper.
RED AND YELLOW CHERRY TOMATO CONFIT
Provided by Melissa Clark
Categories easy, condiments
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 454 milligrams, Sugar 5 grams
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