May 26, 2004
I've been wanting to make my own Tomates Confites for a little while, especially after eating and tremendously enjoying the Semi-Dried Tomatoes I posted about recently.
And then in the tranquillity of Sunday afternoon, I spotted a few roma tomatoes lying lazily on our kitchen counter, getting contentedly riper and riper, quite unaware of what was coming to them. I took them by surprise, and condemned them, I'm afraid, to a rather slow death in the oven. But at least they were all together. And well seasoned.
I chose to season them with salt, pepper and sugar, but no dried herbs : I wanted to make "plain" tomates confites, and add my choice of herb when using them in a dish. Contrary to what some recipes have you do, I didn't peel the tomatoes before roasting (wasn't the oven enough of an ordeal to go through?) because I enjoy the taste and texture of their skin.
They turned out delicious : slow-roasting concentrates the tomato taste in a subtle and mighty pleasant way, while the sugar and oil accentuate their summery sweetness. My oven does not run very hot, so it took 3 hours to get them to the consistency I was looking for, where their edges wilt and curl, but there it still the memory of plump flesh.
- 6 ripe roma tomatoes (or similar variety, firm with little juice)
- 1 tsp sugar
- salt, pepper
- dried herbs (optional)
- olive oil
Preheat your oven to 100°C (210°F).
Halve the tomatoes, and run your thumb in the cavities to remove the juice and seeds. Roma tomatoes have a very thin stem that you can leave in, but if the tomatoes you're using have a tougher stem, cut it out. Put the tomato halves, cut side up, in a non-stick baking dish (or a regular but greased baking dish).
Sprinkle with sugar, season with salt, pepper, and dried herbs if using. Drizzle with olive oil. Stir gently to coat, using a wooden spatula. Make sure all the tomatoes are back cut side up.
Put into the oven to bake, keeping an eye on them, for 2 to 3 hours depending on the variety and the desired consistency. Use warm or cold, in pasta, salads, sandwiches...
Permalink | Posted by clotilde in Recipe Inside! - Vegetables