Ingredients for Tomato Confit
1kg Roma plum tomatoes, very ripe
100g Olive oil, extra virgin
2 Garlic, cloves, thinly slice
10g Thyme leaves
5g Salt
5g Sugar
2.5g White Pepper, freshly ground
Tomato Confit recipe method
- Core, score & blanch the tomatoes in boiling water. Peeled, de-seeded and cut in half lengthways.
- Warm the olive oil in a pan.
- Add the remaining ingredients, and infuse for 20 minutes.
- In a large enough bowl to accommodate the tomatoes, combine all the ingredients together.
- Lay the tomato halves on a tray, inside face down.
- Cook in oven at 110°C for 1 hour.
Shelf life: 2 Days
Original recipe from a 2 Michelin star kitchen
Wiki: Confit page