Tomato Confit
This is an easy way to make a delicious side condiment or use as the basis for tomato sauce for pasta! Easy - not fast!!
Servings 0
Ingredients
- 10 medium tomatoes
- Olive oil spray
- 5 cloves garlic cut in half
- Parsley and basil or other leafy herbs
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with tin foil and spray liberally with olive oil.
- Spread out a bed of leafy herbs (with stems is ok) onto the baking sheet. Scatter garlic cloves on herbs.
- Cut tomatoes in half and cut of stem end of tomato. Place tomatoes cut side down on herbs and garlic.
- Put pan in oven and roast tomatoes for an hour or more. You want the skins to pull away from the flesh of the tomato and the flesh to be cooked through.
- Remove from oven and allow to cool. Remove skins from tomatoes and reserve flesh and garlic in small bowl, with a little of the herb leaves. Put all in a small food processor and pulse several times. There should be some texture to the tomatoes and small pieces of garlic should be visible.
- Salt and pepper to taste. A sprinkle of red pepper flakes is good but optional.
Notes
This can be the basis for a pasta sauce. Add dried basil, oregano, and fennel, along with some vegetable or chicken broth. Cook to blend flavors and serve over your favorite pasta.