Tomato Confit

Name: Tomato Confit
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: 1 3/4 lb (790 g) plum tomatoes (about 10 tomatoes); 3 tbps (45 ml) olive oil; 2 tsp dried basil; 1 tsp dried oregano

(55)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 15 min
Cooking 2 h 30 min
Freezes Yes

Featured in the book Ma cuisine week-end Book (French Version)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 3/4 lb (790 g) plum tomatoes (about 10 tomatoes)
- 3 tbps (45 ml) olive oil
- 2 tsp dried basil
- 1 tsp dried oregano

Preparation

- With the rack in the middle position, preheat the oven to 200°F (95°C).
- Wash the plum tomatoes and cut them in half. Core them and remove the seeds. In a bowl, combine the tomatoes with the olive oil and dried herbs. Season with salt and pepper and mix well.
- Place the tomatoes on a baking sheet cut sides down. Bake for 2 hours 30 minutes (see note). Remove the skins, if desired. Serve with antipasti, in pasta and on pizza.

Note from Ricardo

If you are using field tomatoes, the cooking time will be a bit longer.Take advantage of the abundance of your garden to double or even triple this recipe. Freeze the tomatoes in small amounts in freezer bags.

We tend to forget the beautiful simplicity of the tomato. In season, simply chop tomatoes and add them to hot pasta with a drizzle of good olive oil, basil and pieces of bocconcini. Because it is not cooked, we call this a raw sauce.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Tomato Confit

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note