There was a clan of tomatoes in my kitchen that were just starting to wrinkle and discolor, so I turned them into confit, thanks to David Lebovitz. Removing the wrinkly bits, I cut them in half and lay them cut side down. Gave them a healthy drizzle of olive oil (maybe 4-5 Tablespoons for 4 tomatoes), the smallest sprinklng of sugar, whole cloves of garlic, salt, pepper, bay leaves, thyme and rosemary. Roasted them in the oven for 40 minutes at 350 degrees. If you're using cherry tomatoes, it will take less time, maybe 20 minutes. Given this treatment, supermarket cherry tomatoes turn into mouth bursting caviar. Spoon tomatoes with their juice on an english muffin or use it for pasta. The picture makes it look like I used a ton of oil, but the sauce is the sum of the oil and much of the tomato juice.
« Delicious Banana Bread & Its Equally Dope Half Vegan Counterpart | Main | From 8 Gold medals to 88 Hot Dogs »
August 14, 2008
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83452448269e200e554018bdc8834
Listed below are links to weblogs that reference Tomato Confit:
Comments
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Reissued Posts
- These are not my beautiful ramps (and other failures)
- Genetic Foraging
- Kuma Inn: Shopping with King Phojanakong
- Per Se, My Love: A Maltese Bacon Original Song
- Sad Songs for Food Lovers: A Maltese Bacon Original Song
- The Great McDonald's Stir Fry
- Tony's Spaghettini
- The Nyonya Diet
- A Nice, Quick Meal: Vietnamese Pork Chop
- Eating at Meskel: Please Do Not Disturb
Categories
- American
- Asian
- Bad Things
- Baking
- Chinatown Stop
- Chinese
- Coffee
- Desserts
- Eating Out in Brooklyn
- Ethiopian
- French
- Home Cooking
- Indian-Kenyan
- Italian
- Korean
- Malaysian
- Middle Eastern
- Misc.
- Morocco
- New York Restaurants
- Persian
- Politics
- Profile
- Related Notes
- Restaurants
- Songs
- Spanish/Tapas
- Sri Lankan
- Travel
- Turkish
- Unclassifiable Food
- Vietnamese
Recent Comments
- miramar puntarenas lots for sale in costa rica on Tomato Confit
- generic Viagra on Chinese Sausage with Sticky Rice and Ginger Scallion Oil
- LENORAKEY on Love is a Dog from Hell
- choco cake on Condensed Milk Party
- MELENDEZAlberta on The Two Potato Meal Involves Oven Roasted French Fries
- personal loans on Turkish Olive, Tomato and Hazelnut Salad
- buy viagra on A Good Sunday: Lard, Plantain Cakes and Rugelach
- sunmoon on Beef Rice Porridge for the Soul
- Adult Dating UK on Bat Stew for the Soul (A Food Memory, circa 2000)
- cheap viagra online on A Nice, Quick Meal: Vietnamese Pork Chop
Currently Reading
Food Blog Reads
- A Chicken in Every Granny Cart
- A Hamburger Today
- Avenue Food
- Blog Soop
- Eat Drink One Woman
- Habeas Brulee
- mmm-yoso!!!
- Not Eating Out in New York
- Project Me!
- Quick Indian Cooking
- Seeking the Good Life
- Serious Eats
- Simply Recipes
- smitten kitchen
- spiceblog
- Sunday Nite Dinner
- The Amateur Gourmet
- The Wednesday Chef
- Tiny Banquet Committee
- Viet World Kitchen
Other Food-Related Reads
Non-Food Reads
License
BlogHer Ad Network
- BlogHer Ad Network
Whoo hoo!
Now we're talkin'.
Posted by: Brian | August 16, 2008 at 10:35 AM
A lovely picture - I can just imagine dipping some decent bread into the juices!
Also a good reminder that I must make more use of the bay tree in out garden (bay and tomatoes are a match made in heaven)
Posted by: Sophie | August 17, 2008 at 06:26 AM
That sounds flippin delicious. I'm going to give it a try this week with some good pasta.
Posted by: Sylvie | August 18, 2008 at 08:56 AM
Brian - Oh yeah.
Sophie - Thank you. You have a bay tree!!! I'm jealous.
Sylvie - Thanks! Let me know how it goes.
Posted by: Michelle | August 20, 2008 at 12:05 PM
Looks delicious! The first thing I'd do is tip that plate like a cup, and drink the juice! Hee!
Posted by: Traci (Soup of The Day | September 13, 2008 at 03:06 AM
Traci, I did not leave a drop of that juice to waste. The best V8 ever.
Posted by: Michelle | September 18, 2008 at 10:04 PM
I just finished attending a communal dinner based on summer tomatoes. Many dishes were prepared, and this tomato confit on bruschetta was a hugh hit! The host proclaimed her love for me!!
I used some fresh sheep's milk cheese to "waterproof" the bread, and words cannot convey the culinary delight that ensued!
Posted by: Spike | September 12, 2009 at 10:07 PM
hey buddy delicious picture and amazing recipe of Tomato Confit
Posted by: buy viagra | January 22, 2010 at 12:49 PM
Many websites claim that they sell original Gucci shoes, but the shoes that they are actually selling in the name of Gucci are simple replica of Gucci. So, make sure that you are buying the real brand.
Posted by: gucci shoes | January 25, 2010 at 08:15 AM
looks delicious
that good that I read this article
gave me great ideas on how to prepare foods that seem to be no good
Thanks
Posted by: miramar puntarenas lots for sale in costa rica | March 12, 2010 at 04:15 PM