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.
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