Tomato confit with Provencal herbs
4 servings
210 minutes
Tomato confit with Provençal herbs is a refined dish of European cuisine that embodies the warmth of sunny southern France. Slowly baked in olive oil with aromatic Provençal herbs, tomatoes reveal their rich sweet flavor while acquiring a tender texture and deep aroma. Confit is the perfect complement to fresh bread, cheeses, or meat dishes, giving them an exquisite Mediterranean touch. This cooking technique preserves the rich flavor and beneficial properties of tomatoes, making them a versatile ingredient for many gastronomic compositions. Historically, the confit method was used for preserving foods in oil, and today this technique transforms ordinary tomatoes into a true culinary masterpiece.
1
Tomatoes with thick, hard skin can be peeled first.
- Plum tomatoes: 20 pieces
2
Cut the skin crosswise with a sharp knife, dip it in boiling water for half a minute, then into cold water.
- Plum tomatoes: 20 pieces
3
After such blanching, the skin will come off easily.
- Plum tomatoes: 20 pieces
4
Cut the tomatoes into 4-6 pieces depending on their size.
- Plum tomatoes: 20 pieces
5
Remove the core and seeds with a sharp spoon.
- Plum tomatoes: 20 pieces
6
If the tomatoes are not sweet, you can lightly sprinkle them with sugar.
- Plum tomatoes: 20 pieces
7
Place the wedges on a baking sheet, lining it with parchment paper first.
- Plum tomatoes: 20 pieces
8
Add Provencal herbs and minced garlic to the olive oil.
- Herbes de Provence: 1 teaspoon
- Garlic: 2 cloves
- Olive oil: 50 ml
9
Drizzle aromatic oil over tomato wedges and place in a preheated oven at 100 degrees.
- Olive oil: 50 ml
10
Tomatoes are dried for 3-4 hours.
11
Place the prepared wedges in a jar and pour a little olive oil over them.
- Olive oil: 50 ml
