Tomato Confit
It's just a plain old tomato confit. Try it. You might like it. Oh yeah, and it's vegan-friendly!
What ya need:
Preheat your oven to 250ºF. Then grab 2 baking sheets and lightly oil them. Slice the tomatoes in half, lengthwise and put them, cut-side-up, on the baking sheets. Drizzle a little oil over them and then dust them with the thyme, salt, and pepper. Now pop this in the oven and let it sit for about five hours. Yeah, five hours. Maybe even six. Remove the tomatoes from the oven when they have dried a bit, but are still moist. So, they will have shrunk a bit, but not look all dried out. Now let these cool until they are cool to the touch. Once cool, grab a storage container and layer the tomatoes in it. Take the leftover oil from the baking sheets and pour this over the tomatoes. Stick this in the fridge and use it whenever you want some tomato confit!
What ya need:
- 18 plum tomatoes, peeled
- 3/4 cup extra-virgin olive oil
- 2 1/2 teaspoons minced fresh thyme
- 3/4 teaspoon coarse salt
- 3/4 teaspoon pepper
Preheat your oven to 250ºF. Then grab 2 baking sheets and lightly oil them. Slice the tomatoes in half, lengthwise and put them, cut-side-up, on the baking sheets. Drizzle a little oil over them and then dust them with the thyme, salt, and pepper. Now pop this in the oven and let it sit for about five hours. Yeah, five hours. Maybe even six. Remove the tomatoes from the oven when they have dried a bit, but are still moist. So, they will have shrunk a bit, but not look all dried out. Now let these cool until they are cool to the touch. Once cool, grab a storage container and layer the tomatoes in it. Take the leftover oil from the baking sheets and pour this over the tomatoes. Stick this in the fridge and use it whenever you want some tomato confit!
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