Ultra-Easy Confit Tomatoes
Super delicious confit tomatoes with juicy flesh that bursts in your mouth. Some of the tomato’s water is evaporated, making the flavor more intense. This ultra-easy confit tomato recipe is something I just learned from a restaurant chef and I’m sharing it with you.
Ingredients
Steps
Wash the tomatoes and pat them completely dry. Remove the stems if you like.
Preheat the oven to 150°C (300°F). Add rosemary, thyme, sliced garlic, salt, and black pepper.
Drizzle in olive oil so that the bottoms of the tomatoes are submerged in the oil.
Place in the middle rack of the preheated oven and bake with top and bottom heat at 150°C (300°F) for about 90 minutes. Adjust the time according to your own oven until the skins are soft and wrinkled.
Bake until they reach this stage, with soft, wrinkled skins.
Let cool, then transfer to a jar and refrigerate. Take out as needed.
Great with pasta, bread, salads, or on baked focaccia.
Use the confit tomatoes to make focaccia bread.
Both looks and flavor are outstanding.
Toss with pasta for a simple, tasty dish.