Close
Ingredients
| fresh basil: 10 leaves |
| fresh thyme: 10 sprigs |
| bay leaf: 2 (fresh) |
| red tomatoes: 10 |
| garlic: 1 clove (thinly sliced) |
| caster sugar (superfine): 1/2 tsp |
| olive oil |
| salt |
| black pepper (freshly ground) |
Confit Tomatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
240 min -
Servings
10 serving(s)
Tags
- Cut each basil leaf in half, break up the sprigs of thyme and chop the bay leaves.
- You also want to core each tomato and, using a sharp knife, make a small cross on the opposite end of the core.
- Bring a pot of water to the boil and have some ice cold water ready on the side.
- Drop the tomatoes into the boiling water a couple at a time.
- Leave them there for only 10 seconds, then remove and plunge them into the cold water to stop them cooking further.
- Once they are cool, peel the tomatoes.
- The skins should come off easily but if not you can put them back in the boiling water for a few more seconds.
- Halve the peeled tomatoes and scoop out the seeds.
- Lightly pat the tomatoes with paper towel, to soak up any extra moisture.
- If you aren't in a hurry, you can also leave them cut side down on the paper towel for a couple hours to bring out even more moisture.
- Brush the tomatoes with olive oil and place them on a baking tray, cut side up.
- Inside each tomato put a slice of garlic and a little of each herb.
- Season with the salt, pepper and sugar.
- Bake at 110 C for about four hours, turning halfway through.
- When ready, the tomatoes will be a bright red and slightly wrinkled.
- Leave them to cool before putting them in a bowl along with any extra herbs and oil left over on the tray.
- Cover with olive oil and store in the fridge until you want to use them.