The sun and scents of southern Europe imprisoned in a jar! The recipe for confit tomatoes is very simple, and the tomatoes are eaten in many ways: as an aperitif on a slice of toast with some parmesan, or in salads with a touch of balsamic vinegar, with meat and fish… The list goes on.
preparation: 10 min.
cooking 4 h
Ingredients List for The Tomato Confit recipe
- 1 kg of tomatoes
- 5 sprigs of thyme
- 3 cloves of garlic
- 6 basil leaves
- Extra virgin olive oil
- Fleur de sel and pepper
Directions
1. Trim and finely chop the basil
2. Peel the garlic
3. Crush the cloves and chop them very coarsely
4. Wash the tomatoes and cut them into quarters
5. Remove seeds from tomatoes
6. Arrange the tomatoes on a baking sheet lined with parchment paper. Space the tomatoes enough to avoid them touching.
7. Sprinkle the tomato quarters with the pieces of garlic, thyme, and basil.
8. Drop a trickle of olive oil on all tomatoes
9. Sprinkle with salt and pepper
10. Cook for 4 hours in an oven preheated to 90 °. Tomatoes are ready as soon as they are well-dried. Return the tomatoes to the pot after cooking if the skin side is still too wet.
11. Cool the tomatoes. You can keep them in a jar in the fridge by covering them with a little olive oil again.
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 on your tomatoes on a table in the open air. I think at least one good day of sunbathing is enough to dry them.
Oven Dried Tomato Confit
This tomato confit is very simple, and the tomatoes are eaten in many ways: as an aperitif on a slice of toast with some parmesa
- 1 kg of tomatoes
- 5 sprigs of thyme
- 3 cloves of garlic
- 6 basil leaves
- Extra virgin olive oil
- Fleur de sel and pepper
Instructions
- Trim and finely chop the basil
- Peel the garlic
- Crush the cloves and chop them very coarsely
- Wash the 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 of them touching.
- 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 to the pot after cooking if the skin side is still too wet.
- Cool the tomatoes. You can keep them in a jar in the fridge by covering them again with a little olive oil.
- Ideas, tips & tricks
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Appetizer Recipes – Appetizer Recipes ideas – gourmet appetizers — Eatwell101
2012-04-26 03:10:07
[...] served as a main dish too. It’s also an original way to offer fresh vegetable to our children.Dried Tomatoes Confit with Garlic and HerbsThe sun and scents of the southern europe imprisoned in a jar! The recipe for the confit [...]
