Confit tomatoes

Confit tomatoes

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Steve Brown

Although not really a confit in the literal sense of the word, the end result is similar in that the tomatoes achieve a delectable soft consistency and a rich salty-sweet flavour. They make a delicious addition to salads instead of the usual sun-dried variety!

Ingredients

Quantity Ingredient
10 vine-ripened tomatoes
50g Aromatic confit salt
1 cup herbes de provence
30ml Lemon oil

Method

  1. Preheat the oven to 180ºC. Cut the tomatoes in half and squeeze out the seeds. Scatter the aromatic salt and the herbs onto a baking tray and arrange the tomatoes on top. Sprinkle on the oil and cover loosely with foil.
  2. Bake for 15 minutes then remove from the oven. Carefully peel away the skins while the tomatoes are still warm. Hang them in muslin (cheesecloth) squares in small batches overnight. Make sure you retain the juices that drip through.
  3. Serve the confit tomatoes as an accompaniment to grilled lamb cutlets or roasted fish or poultry. They are also delicious scattered into salads. If you don’t plan on using them straight away, store them in an airtight container with about 250 ml of the reserved juices and top them up with olive oil to cover completely.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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