Confit Plum Tomatoes
During tomato season I use peeled freshly picked tomatoes and bake for an additional hour. Serves 8 to 10
Ingredients
- 1 pound excellent quality whole peeled plum tomatoes, cut in half lengthwise
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 teaspoon whole black peppercorns
- 3 bushy fresh thyme sprigs
- 3 fresh or dried bay leaves
- 1½ cups extra virgin olive oil
- 8 medium garlic cloves, peeled, trimmed and left whole
Directions
1. Preheat oven to 300 degrees F.
2. Arrange the tomatoes cut side up, spaced tightly together in a roasting pan or Dutch oven. Sprinkle with salt and sugar, then peppercorns.
3. Crush, tear and sprinkle the thyme sprigs over the top. Then add the bay leaves.
4. Heat a medium sauté pan over medium heat. Add the olive oil and then the garlic cloves.
5. Cook until the garlic is lightly golden and cloves bubble gently. Pour over the top of the tomatoes.
6. Place in the preheated oven. Cook for 1½ hours until tomatoes are meltingly tender and tomatoes are lightly caramelized.
7. Check occasionally to make sure tomatoes aren’t caramelizing too much. If they are, reduce oven heat. Reserve at room temperature if using within 4 hours. Otherwise cover and refrigerate until ready to use.