Summer may be all about the beaches and suntans for some, but for me, it has always meant two delicious fruits: tomatoes and peaches.
When my father-in-laws tomatoes are ripe, he passes them out in droves. No complaints here! This year, we decided to confit some of the tomatoes and gift them back to our father-in-law, so he can sample some of his delicious ‘maters long after the season is over. The process is incredibly simple (just some tomatoes, herbs, and olive oil) and the result are sweet slow-roasted tomatoes that make a perfect bread topping and an excellent accompaniment to chevre and other soft cheeses. Plus, the flavored olive oil left over is flavored with the tomatoes and herbs, and is a great thing to drizzle on salads!
Tomato Confit Recipe
You will need:
Tomatoes (any kind will do)
garlic (1-2 cloves, cut into slivers)
thyme (or rosemary, or oregano… get creative!)
Half your tomatoes and arrange flat side up in a baking dish. Sprinkle them with sugar. Pour olive oil over the top, adding enough to cover the bottom of the baking dish and come about halfway up the tomatoes. Add the garlic and herbs and salt and pepper.
Cook over 200 degree Fahrenheit heat for about 2 hours. It may take up to 3 hours to get the sweet tomatoes you desire.
Serve the tomatoes over bread, with cheeses, or place in jars for later consumption. Enjoy!
“Sediments” on the dish:
As you can see, this is a pretty fool-proof recipe. Measurements? Overrated. 🙂 Use whatever tomatoes you would like, but keep in mind that smaller tomatoes and tomatoes with a higher content will be sweeter after they are baked and their sugars are concentrated. You might want to sprinkle some extra sugar over larger tomatoes to ensure you get that sweet flavor that is similar to the taste of sun ripened tomatoes.