Simple Tomato Confit Recipes

TOMATO CONFIT

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.)

TOMATO CONFIT

Steps:

• Preheat oven to 350 degrees.
• Bring a large pot over water to a boil over high heat. Prepare an ice-water bath; set aside. Cut a small X into the bottom of each tomato. Add tomatoes to boiling water for 10 seconds. Immediately transfer tomatoes to ice-water bath using a slotted spoon; let cool. Peel and core tomatoes.
• Place basil sprigs and garlic slices in the bottom of a small baking dish. Top with tomatoes, core side down. Sprinkle with salt; drizzle with olive oil.
• Transfer tomatoes to oven and bake until lightly browned and tender, about 50 minutes. Let tomatoes cool before transferring to an airtight container. Cover tomatoes with olive oil and refrigerate, covered, up to 5 days.

TOMATO CONFIT

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

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.

RED AND YELLOW CHERRY TOMATO CONFIT

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.

SIMPLE TOMATO CONFIT

Steps:

• Simmer tomatoes, garlic, and thyme in oil until skins split but tomatoes are still intact, 8 to 10 minutes. Strain, reserve oil, and discard garlic and thyme. Let tomatoes cool completely, then peel. Transfer to a lidded jar; fill with reserved oil. Cover and store in refrigerator up to 1 week or in freezer up to 6 months (thaw in refrigerator before using).