Tomatoes confit
6 servings
240 minutes
Confit tomatoes are a true embodiment of Mediterranean cuisine, revealing the richness of tomato flavor. The slow roasting technique at low temperatures allows tomatoes to retain their juiciness while giving them softness and a rich aroma. Mixed with Provençal herbs, garlic, and olive oil, they transform into a gourmet treat with a harmonious balance of sweetness, spiciness, and a hint of acidity. This product is versatile: it can be used as a base for sauces, added to pasta, or served on crispy bread to create vibrant appetizers. Confit tomatoes are not just an ingredient but a piece of warm Mediterranean atmosphere that enlivens any dish with their depth of flavor and aroma.
1
Peel the tomatoes, cut them into 4 pieces, and remove the seeds.
- Cherry tomatoes on a branch: 1 kg
2
Mix oil, salt, sugar, and pepper with tomatoes.
- Extra virgin olive oil: 130 ml
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Ground black pepper: 1 teaspoon
3
Preheat the oven to 100 degrees. Place the tomato slices on the baking sheet with the inner side down. Put slightly crushed garlic cloves between the slices. Sprinkle with Provençal herbs. Bake in the oven for about three to four hours.
- Garlic: 4 cloves
- Provencal herbs: 1 teaspoon
4
When the tomatoes are ready, let them cool, then place them in a glass jar or plastic container. Pour with olive oil, close it. Store in the refrigerator.
- Extra virgin olive oil: 130 ml