CHERRY TOMATO CONFIT
For this recipe, you can save your pricey, superflavorful extra-virgin olive oil, and go with milder, less expensive oil instead. Because the oil takes on the flavors of garlic, thyme, and the tomatoes themselves, more nuanced oil would lose its character anyway. Though we call for a combo of red and orange tomatoes, you can go with just one color if you prefer. Serve the confit-and the flavorful oil-on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.
Provided by Ann Taylor Pittman
Time 2h
Yield Serves 15 (serving size: about 1/3 cup)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
- Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.
Nutrition Facts : Calories 116, Carbohydrate 4 g, Cholesterol 0.0 mg, Fat 11 g, Fiber 1 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 197 mg, Sugar 2 g
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.
CHERRY TOMATO CONFIT
From Tom's Big Dinners and more specifically a meal that he made and enjoyed with Dale Chihuly. This recipe requires using the oven at a low heat and roasting the tomatoes for 3 hours (included in cook time) and for best flavor should be refrigerated overnight (not included in cook time).
Provided by invictus
Categories Summer
Time 3h10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 225 degrees.
- Put the tomatoes in a baking pan large enough to hold them in a single layer. Pour the oil over the tomatoes, add the herb sprigs, garlic, and season generously with salt and pepper.
- Roast uncovered until the tomatoes are swollenand the skins wrinkled, about three hours.
- Remove the tomatoes from oven and allow to cool, then pour into a small bowl. For best flavor cover and refrigerate overnight, bringing the confit back to room temperature.
- When you are ready to serve, pour the tomatoes into a strainer set over a bow, 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 time, and 1 tablespoon of the reserved oil. Mix gently being careful not to break the tomatoes. Season to taste with additional salt and pepper.
Nutrition Facts : Calories 823.9, Fat 87, SaturatedFat 12.1, Sodium 16.6, Carbohydrate 13.1, Fiber 3.5, Sugar 7.2, Protein 2.9
CONFIT CHERRY TOMATOES
**_Editor's Note:_** This recipe goes with Daniel Humm and Will Guidara's [Manhattan Clam Chowder](/recipes/food/views/51157400) .
Provided by Daniel Humm
Yield Makes 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°F. Bring a large saucepan of salted water to a boil. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh. Toss the peeled tomatoes in the olive oil, salt, and sugar. Place on a rimmed baking sheet lined with parchment paper and bake for 1 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size. Cool to room temperature and refrigerate in an airtight container for up to 3 days.
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