RED AND YELLOW CHERRY TOMATO CONFIT
Provided by Melissa Clark
Categories easy, condiments
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 454 milligrams, Sugar 5 grams
YELLOW TOMATO PRESERVES
Steps:
- Gather the ingredients.
- Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heatproof pot or bowl. Pour the boiling water over the tomatoes.
- When cool enough to handle, drain, and slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.
- Coarsely chop the skinned, seeded tomatoes. Stir together with the sugar and honey. Let sit in the refrigerator for at least two hours or overnight.
- Sterilize 3 half-pint jars by boiling them in water for 15 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them.
- While the jars are sterilizing, seed and very finely chop the lemons, discarding the seeds but keeping the peels along with the pulp. The citrus peels provide the pectin in this recipe that gives the preserves a nice gel.
- Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.
- Bring to a boil, stirring, until the setting point is reached.
- Ladle into sterilized half-pint jars leaving 1/2-inch headspace. Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 85 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 19 g, Fat 0 g, ServingSize 3 half-pint jars (24 servings), UnsaturatedFat 0 g
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 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.
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
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.
SIMPLE TOMATO CONFIT
Use these aromatic slow-cooked tomatoes for topping a pizza, tossing with pasta, or layering in a sandwich.
Provided by Martha Stewart
Categories Summer Recipes
Number Of Ingredients 4
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).
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
YELLOW TOMATO CONFIT
Steps:
- Preheat the oven to 400°F.
- Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
- Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.
- Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.
- Note
- The tomatoes need to fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.
More about "yellow tomato confit recipes"
HOW TO MAKE TOMATO CONFIT - THE PETITE COOK™
From thepetitecook.com
Ratings 8Calories 63 per servingCategory Side
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
- Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130°C/260°F until the tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
TOMATO CONFIT RECIPE | FOOD NETWORK
From foodnetwork.com
Author Dorie Greenspan and Daniel Boulud
DRIED TOMATO CONFIT RECIPE - EATWELL101
From eatwell101.com
TOMATO CONFIT RECIPE - GRANT ACHATZ | FOOD & WINE
From foodandwine.com
SLOW-COOKER CHERRY TOMATO CONFIT RECIPE | REAL SIMPLE
From realsimple.com
TOMATO CONFIT – A GREAT RECIPE FOR USING EXTRA TOMATOES
From jonpeters.com
SIMPLE TOMATO AND GARLIC CONFIT | VEGAN, GLUTEN-FREE
From flexitariannutrition.com
CHERRY TOMATO CONFIT WITH GARLIC (WITH VIDEO!) - WELL SEASONED …
From wellseasonedstudio.com
TOMATO CONFIT | THE COZY APRON
From thecozyapron.com
TOMATO CONFIT: THE RECIPE AND SOME EASY IDEAS - LA …
From lacucinaitaliana.com
10 BEST YELLOW PEAR TOMATO RECIPES | YUMMLY
From yummly.com
TOMATO CONFIT | RICARDO
From ricardocuisine.com
HOW TO MAKE TOMATO CONFIT? (EASY TECHNIQUE) - DASH OF …
From dashofhoney.ca
10 BEST CANNED YELLOW TOMATOES RECIPES | YUMMLY
From yummly.com
TOMATOES CONFIT | PURE FLAVOR®
From pure-flavor.com
YELLOW TOMATO CONFIT W/ SQUID AND CLAMS | CONFIT RECIPES, TASTY …
From pinterest.co.uk
CANNED-TOMATO CONFIT | RICARDO
From ricardocuisine.com
SPOT PRAWNS WITH TOMATO CONFIT, GARLIC AND CHILE | NUTRITION BYTE
From nutritionbyte.wordpress.com
TOMATO CONFIT | SAVEUR
From saveur.com
TOMATO CONFIT RECIPE - DELISH
From delish.com
13 RECIPES FOR CANNING TOMATOES FROM YOUR GARDEN
From tasteofhome.com
CHERRY TOMATO CONFIT RECIPE | COOKING LIGHT
From cookinglight.com
RED AND YELLOW CHERRY TOMATO CONFIT RECIPE - FOOD NEWS
From foodnewsnews.cc
CHERRY TOMATO CONFIT - SAVORING ITALY
From savoringitaly.com
HEIRLOOM TOMATO CONFIT - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
TOMATO 'CONFIT' (SLOW-ROASTED TOMATOES) - RECIPE - FINECOOKING
From finecooking.com
TOMATO CONFIT RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PRESERVING CHERRY TOMATOES AS TOMATO CONFIT - MOTHER EARTH NEWS
From motherearthnews.com
EASY CONFIT TOMATOES (TOMATOES PRESERVED IN OIL) + VIDEO!
From larderlove.com
TOMATO CONFIT - DEB'S KITCHEN
From debskitchen.com
TOMATO CONFIT - WAVES IN THE KITCHEN
From wavesinthekitchen.com
HOW TO MAKE TOMATO CONFIT - SIMPLE TECHNIQUE - A CHEFS SECRET …
From youtube.com
10X10: PRAWNS OR SHRIMP WITH TOMATO CONFIT, GARLIC, AND CHILE
From leah10x10.blogspot.com
EASY TOMATO CONFIT (GARDEN-TO-TABLE) - SAVING ROOM FOR DESSERT
From savingdessert.com
RED AND YELLOW CHERRY TOMATO CONFIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOMATO CONFIT – HONESTLYYUM
From honestlyyum.com
CHERRY TOMATO CONFIT RECIPE | THE SMART SLOW COOKER
From smartslowcooker.com
TOMATO CONFIT - FRESH LIVING
From pnpfreshliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love