A way to preserve tomatoes without too much salt or added vinegar.
These can be used to amp up an assortment of different dishes.
I love the tomato season and I think they're great to work with.
Fill a medium pot halfway with water and add salt to taste. Bring to a boil over medium heat
Peel 2 garlic cloves
Remove the core of 6 tomatoes and score an “x” on the bottom of each
Boil the tomatoes for 30s. Transfer to a bowl with cold water until they are cool enough to handle
Peel off the skins of the tomatoes and cut them in half
Remove the seeds of the tomatoes
Transfer the tomatoes to a roasting pan
Break up the garlic cloves and add to the pan. Add 2 sprigs of thyme, 2 sprigs of oregano, 2 sprigs of basil, and 2 shiso leaves
Dress with 1 cup of olive oil
Sprinkle 1 tsp of white sugar. Season with salt and black pepper to taste
Mix by hand to distribute the seasoning
Cook for 2h at the lowest temperature possible until the tomatoes are reduced and have a deep, caramelized red color
Take the tomatoes with herbs and garlic from the oven. Remove the herbs and garlic and strain the tomatoes through a sieve, transferring them to a bowl. The tomato confit is ready
Enjoy it with bread, mozzarella, or any of your favorite dishes!
Yield 1 cup
Olive Oil1 cup
White Sugar1 tsp
Black Pepperto taste