Tomato Confit
Tomato confit is what happens when you stop asking tomatoes to be part of something else and let them become something on their own. Slow heat, olive oil, garlic, and herbs. And what starts as a container of small tomatoes transforms into something jammy, deeply sweet, and concentrated in flavor in a way that fresh tomatoes never are. Two methods, various herb combinations, one result that improves almost everything it touches.
Ingredients
- 1 pounds cherry tomatoes one or multicolored
- 1/2 cup olive oil (NOTE 2)
- salt & pepper
- 4 cloves garlic optional
- fresh herbs thyme, oregano, rosemary
Instructions
On the Stovetop
- Transfer the tomatoes, olive oil, garlic, salt, pepper and herbs into a skillet.
- Cook over medium-high heat until the tomatoes start to burst. Lower the temperature to a very low simmer for about 1 hour. Stir every 10-15 minutes to prevent the tomatoes from sticking to the bottom.
- Turn off the heat and allow the tomato confit to cool down. After about an hour, most of the tomatoes have burst, partly due to the stirring. Remove the skillet from the heat and let cool in the skillet before serving.
In the Oven
- Transfer the tomatoes, olive oil, garlic, salt, pepper and herbs into an oven-safe dish or baking sheet.
- Place dish in a oven (250°F) and roast for about 1 hour. No need to stir. At the end of the cooking time the tomatoes are wrinkled and completely tender but not falling apart yet.
- Remove dish from oven and allow to cool.
Notes
- When looking at the estimated nutritional value, you'll see that the fat content is high. This is because all the olive oil is calculate, but you will not use most of it.
- The left-over olive oil is perfect to use in any dish that requires olive oil. This can be as simple as cooking meat, fish or vegetables. This means no waste.
Nutrition
Calories: 703kcalCarbohydrates: 15gProtein: 3gFat: 72gSaturated Fat: 10gPolyunsaturated Fat: 8gSodium: 36mgFiber: 2gSugar: 8g