TOMATO CONFIT
I'm not a big fan of Roma tomatoes, I find them mealy and bland. This is a great way to intensify their hidden flavors and turns them into a wonderful ingredient. Use them in pasta dishes, risottos, on bruschetta, in Recipe #483922, or in a tomato bread pudding. Although I haven't tried freezing them yet, I expect they probably freeze well and would be welcomed in the dead of winter. From "Herbivoracious", by Michael Natkin.
Provided by zeldaz51
Categories Vegetable
Time 3h10m
Yield 40 tomato halves
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat.
- Cut each tomato in half lengthwise. Scoop out the seeds, using a grapefruit spoon, melon-baller, or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use.
- Place the tomato halves, cut side up, on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic, if using. I like to tuck one or two slivers inside each half, rather than sprinkling them on top.
- Roast, turning the pan occasionally, about 3 hours, until the tomatoes are quite flat and much of the liquid is gone. Take one out, let it cool, and taste it. If the flavor is not concentrated enough, cook them a little longer until you are happy with the result.
- Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.
Nutrition Facts : Calories 15, Fat 1.1, SaturatedFat 0.1, Sodium 23.4, Carbohydrate 1.3, Fiber 0.4, Sugar 0.8, Protein 0.3
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.
TOMATO CONFIT AND MARINATED TOMATOES SERVED ON A CRISPY TART
Serve this beautiful starter with Champagne or sparkling wine.
Provided by Alain Ducasse
Yield Makes 6 first-course servings
Number Of Ingredients 21
Steps:
- Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
- Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
- Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.
TOMATO CONFIT
Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti
Provided by Mary Cadogan
Categories Condiment
Time 2h35m
Yield Makes enough to fill 3 x 300ml jam jars
Number Of Ingredients 6
Steps:
- Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.
- Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.
- Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.
- Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.
Nutrition Facts : Calories 389 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
TOMATO CONFIT RECIPE FROM OPRAH MAGAZINE
This recipe looked fantastic, but as we are just out of abundant tomato season, I'd like to save it for next summer. The recipe was posted in the September 2008 issue of Oprah Magazine, in a great article about the local slow-foods movement (great organic whole food, fresh from local farm to kitchen). The recipe was provided to the magazine from Dan Barber of Blue Hill at Stone Barns. They indicate that the recipe is a delicious topping for sandwiches or served with crusty artisanal bread and a great cheese. Confit is a cooking term for a variety of foods, usually meats, that are preserved through salting or being slow cooked in their own fat. Confit can also be also a condiment of fruit or vegetables cooked to the consistency of jam.
Provided by riversanctuary
Categories Vegetable
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°. 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 about 20 seconds; 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 until very soft, about 5 hours.
- To store: Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.
Nutrition Facts : Calories 36.7, Fat 2.8, SaturatedFat 0.4, Sodium 61.5, Carbohydrate 2.8, Fiber 0.8, Sugar 1.7, Protein 0.6
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