Confit refers to any preserved food that is cooked slowly at a very low temperature (usually 200 Fahrenheit or lower) in fat, oil or a syrup with high sugar content.
This cooking method is especially good for tomatoes. It brings out the intensity and sweetness of the tomato. For this recipe, the best option to cook the tomato is extra virgin olive oil. The preserved tomatoes can be used as a condiment for salads, pastas or sandwiches. The tomato confit will keep in the refrigerator for up to two weeks.
- 2 pounds tomatoes
- 1/2 cup extra virgin olive oil, plus more for storing
- 2 teaspoon salt
- 10 sprig of thyme
Preheat the oven to 200 F.
Cut tomatoes in half and place on a pan lined with parchment paper. Spread out the tomatoes so they don’t touch one another. Salt the tomatoes and drizzle olive oil on top. Sprinkle the thyme leaves over the tomatoes.
Bake the tomatoes for 3 hours.
Allow to cool and store in jars covered with olive oil.
To make a simple tomato sauce for pasta, just blend the preserved tomatoes. I also like them as a condiment for panini with mozzarella.