Tomato Confit with Fine Herbs
The term “confit” refers to items cooked in their own liquid, which these tomatoes do inside their skins. Oven roasting intensifies the sweetness of tomatoes by cooking out some of their water. These slow-cooked summer jewels benefit from the essence released by herbs steaming in the tomatoes' juices. They keep, refrigerated, for four days.
INGREDIENTS | SERVES 5 as a side dish, or up to 10 as a tasty garnish
- 5 large ripe but firm beefsteak tomatoes, cored, halved crosswise, seeded
- 12 big sprigs assorted fresh herbs like thyme, oregano, rosemary, parsley, etc.
- 3 tablespoons olive oil
- 1 teaspoon salt
Preheat oven to 275 degrees. Toss the tomatoes gently with the herbs, olive oil, and salt, then arrange cut-side down in a baking dish, so that the herbs are under and touching them.
Bake 2 hours, until flesh is very soft to the touch, and skin looks wrinkled.
Cool until you can touch them, and carefully remove the skins. Serve warm.
