CHERRY TOMATO CONFIT
Any variety of cherry tomatoes will work here, and I recommend using several, just because it's pretty. Once made, this keeps several weeks in the fridge. Keep the tomatoes covered by the olive oil.
Provided by Hank Shaw
Categories Appetizer Condiment Main Course Pasta
Time 4h10m
Number Of Ingredients 5
Steps:
- Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
- When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.
Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 14 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
SEMI-CONFIT CHERRY TOMATOES
This recipe for semi-confit cherry tomatoes, courtesy of chef Michel Roux, is used in his Cherry Tomato Tart.
Provided by Martha Stewart
Categories Vegetables
Yield Makes 14 ounces
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.
- Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using.
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.
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