TOMATO CONFIT
Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti
Provided by Mary Cadogan
Categories Condiment
Time 2h35m
Yield Makes enough to fill 3 x 300ml jam jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 389 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
TOMATO CONFIT
Provided by Geoffrey Zakarian
Categories condiment
Time 2h5m
Yield 1 1/2 cups
Number Of Ingredients 6
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
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes 1 quart
Number Of Ingredients 5
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.
THOMAS KELLER'S TOMATO CONFIT
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a sharp paring knife, cut out and discard stem end of each tomato; score opposite end. Place tomatoes in a large bowl.
- Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice.
- Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up, on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme.
- Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.
TOMATO CONFIT
Steps:
- Bring a large pot of water to a boil. Score tomatoes, and drop into boiling water until skin peels away from score cuts. Transfer tomatoes to a bowl sitting in ice water, and cool. Peel tomatoes.
- Cut each tomato lengthwise, and remove seeds. Place tomato halves in a colander over a large bowl. Sprinkle with salt, and toss to coat. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
- Preheat oven to 275 degrees. Place tomatoes in an ovenproof pot or ceramic dish with low sides. Pour in enough olive oil just to cover the tomatoes. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic. Place over medium heat, and bring to a simmer. Cover with parchment paper or a lid, and transfer to oven. Roast until tomatoes are very tender and supple, about 3 hours. Remove from oven, and let cool.
- Remove herbs and spices from pot, and discard. Carefully transfer tomatoes to a glass container. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot. Add just enough oil to cover tomatoes. Seal container, and refrigerate; confit can be stored for up to 2 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams
TOMATO CONFIT AND MARINATED TOMATOES SERVED ON A CRISPY TART
Serve this beautiful starter with Champagne or sparkling wine.
Provided by Alain Ducasse
Yield Makes 6 first-course servings
Number Of Ingredients 21
Steps:
- Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
- Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
- Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.
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