Tomato Confit
Posted: | Categories: Recipes | Tags:Add me to a bowl summer
Tomato Confit
I always seem to buy too many tomatoes. Sometimes I blend them into a soup, others I make a tomato salad. In winter, cooking the tomatoes always seems to be the best way to go. (Adi’s not a big fan of plain cooked tomatoes; he prefers matbucha or zaalouk). These are slow-cooked, becoming a delicious, juicy condiment to eat on toast or with a pita. Add whatever herbs you have in the fridge (use tougher ones like rosemary, thyme, or oregano), and add as much garlic as you’d like.
Ingredients
- 3 cups ripe tomatoes of any kind (Campari, Roma, beefsteak are all great)
- 5-6 whole garlic cloves
- 3-4 sprigs fresh oregano
- ¼ cup olive oil
- Flaky sea salt
Directions
- Preheat the oven to 300°F.
- Cut the tomatoes in half and arrange on a baking sheet in an even layer. Tuck the garlic cloves between the tomatoes, then add the oregano sprigs in between as well.
- Cover the tomatoes with olive oil, making sure to get everything covered. Sprinkle the tomatoes with flaky sea salt.
- Bake for 3 hours, until the tomatoes have shrunk and start to curl up around the edges. They shouldn’t be completely dried out.
- Eat the tomatoes on toast or with eggs and store leftovers in an airtight container in the fridge.
