Jammy Tomato Herb Confit (Print Version)
# Ingredients:
01 -
2 kg Roma tomatoes
02 -
6 cloves garlic, chopped super tiny
03 -
1.5 teaspoons salt
04 -
1 tablespoon fresh oregano, minced finely
05 -
1 tablespoon fresh basil, chopped into tiny bits
06 -
1 teaspoon dried thyme
07 -
⅔ cup olive oil
# Instructions:
01 -
Get your oven going at 120°C / 250°F.
02 -
Get a big pot of water bubbling. Fill a large bowl with ice water nearby. Make two small cuts forming an X on each tomato's stem end with a sharp knife. Dunk tomatoes in the hot water for about 15-20 seconds, then pull them out to cool down. The skins should come off easily. If they stick, just give them another quick dip.
03 -
Once skinned, slice each tomato lengthwise into thick pieces about 2 cm / 1 inch. Gently squeeze them with your hands to get rid of extra juice.
04 -
Cover baking sheets with kitchen towels or paper towels and place tomatoes cut-side down. Sprinkle about half a teaspoon of salt over them and let them sit to drain more while you work on the oil mixture.
05 -
Chop and crush the garlic, then stir it into the oil with the fresh herbs and dried thyme. Give it all a good mix and let it sit for at least 5 minutes so the flavors blend together.
06 -
Put the tomatoes on a baking tray lined with parchment paper.
07 -
Spoon the garlic and herb oil evenly across all tomato pieces.
08 -
Bake tomatoes at 120°C / 250°F for about 4-6 hours until they've shrunk down and turned sweet and jammy.
# Notes:
01 -
These tomatoes cook slowly in oil until they lose all their water, turning into a sweet and sticky spread that's packed with flavor.
02 -
You'll end up with roughly 1 liter (around 2 cups) of this tasty tomato mixture.