The sun and scents of the southern europe imprisoned in a jar! The recipe for the confit tomatoes very simple and the tomatoes are eaten in many ways: as an aperitif on a slice of toast with some parmesan or accompanied by anchovies in salads with a touch of balsamic vinegar, with meat and fish… The list goes on.
preparation : 10 min.
cooking 4 h
Shopping for Tomato confit
- 1 kg of tomatoes
- 5 sprig of thyme
- 3 cloves garlic
- 6 basil leaves
- Extra virgin olive oil
- Fleur de sel and pepper
Trim and finely chop the basil
Peel the garlic
Crush the cloves and chop them very coarsely
Wash tomatoes and cut them into quarters
Remove seeds from tomatoes
Arrange the tomatoes on a baking sheet lined with parchment paper. Space the tomatoes enough to avoid any risk that they touch.
Sprinkle the tomato quarters with the pieces of garlic, thyme and basil.
Drop a trickle of olive oil on all tomatoes
Sprinkle with salt and pepper
Cook for 4 hours in an oven preheated to 90 °. Tomatoes are ready as soon as they are well dried. Return the tomatoes after cooking if you find that the skin side is still too wet.
Cool the tomatoes. You can keep them in the fridge in a jar by covering again with a little olive oil.
Ideas, tips & tricks
Your tomatoes are more or less acidic depending on the season. You can then sprinkle your tomatoes with a little sugar to reduce the acidity.
If you live in a sunny place, you can let the sun act with your tomatoes in the open air, on a table. I think that at least one good day of sunbathing can be enough so they are dried.