Confit tomatoes
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 2 1x
- Category: Condiment
- Cuisine: Italian
Ingredients
Scale
- 12 tomatoes
- 6 cloves garlic
- 2 tablespoons extra virgin olive oil
- coarse sea salt
Instructions
- Preheat oven to 300 Fº.
- Bring a medium size pot of water to boil. Using a knife, cut a small X under each tomato and boil in water for 10-20 seconds, until skin breaks a little and looks easy to peel off. Plunge in cold water for a second.
- Peel off the skin, cut each tomato into quarters and take out the seeds and core (it doesn’t have to be perfect, take off as much as you can).
- Cover a sheet tray with parchment paper (aluminum is also fine), add tomatoes and garlic. Pour the olive oil over them, sprinkle a little coarse salt and toss with your hands. Cook for about 2 hours, turning them over every half an hour to prevent them from burning.
- The tomatoes are ready when they’re shriveled and very slightly charred.
Nutrition
- Calories: 531
- Saturated Fat: 4
Find it online: https://pickledplum.com/confit-tomatoes/
