Tomato Confit

Tomato Confit is the condiment that you've been missing all your life. Remember when sun-dried tomatoes became popular on the food scene in the 90's? Well, this intensely tomato and herb oil is going to be just as popular.

The tomatoes are cooked at a very low temperature in a pool of herbs, garlic and olive oil resulting in a flavorful oil and tender tomato. The oil can be used in any recipe that calls for olive oil, for example, salad dressings, vinaigrette, or marinades. The tomatoes can be added to soups, stews or even smeared on a piece of crisp toast. The options are endless as to what you can use these delicious tomatoes.

Tomato Confit
Ingredients:
4 lbs. Roma tomatoes
10 sprigs fresh thyme
5 garlic cloves, peeled and smashed
5 sprigs fresh basil, leaves removed from stems
kosher salt
2 cups olive oil

Directions:
Preheat the oven to 250 degrees.

Cut a small X on the bottom of each tomato. Bring a large pot of water to boil and prepare a large ice bath. Drop the tomatoes in the boiling water and boil for 20-30 seconds and immediately place in ice bath. Once tomatoes are cool, peel skins, quarter and remove the seeds.

In a large baking dish, place the tomatoes, herbs, garlic and a couple pinches of salt. Pour olive oil over the tomatoes. Place in oven uncovered for 3-4 hours until the tomatoes are very tender and begin to brown slightly. Remove from oven and all to cool to room temperature. Store in the fridge in airtight jars for up to 1 month. Be sure to cover all the tomatoes completely with oil since air exposure will cause them to spoil quickly.