Tomato Confit

21 Feb

Recently, Little Branch received a plug in an article written by Tony Perez, food columnist for the Portland Mercury. Out of the many reviews we’ve received throughout the years, this one was one of the most well-written and best researched articles we’ve come across or had the pleasure of receiving. I’d like to take a minute to thank Mr. Perez for taking the time to review our food truck, Lucy’s Original, and for diligently doing his homework. In honor of this occasion I’d like to give the recipe out for the “fantastic tomato confit” we make. We like keeping a jar of this stuff in our fridge at all times. It’s the perfect topper for burgers but also on sandwiches, goat cheese tarts, and it makes an excellent alternative to the tablespoon of tomato paste needed in your favorite pasta sauce or soup recipe.

Tomato Confit

(or just another fancy way to say slow-roasted tomatoes)

Traditionally, confit is  a French word used to describe salting and cooking something in fat for flavor and preservation. Because tomatoes lack  the fat to be rendered, we use olive oil here.

  • 20 large plum or roma tomatoes (6 pounds), peeled
  • 1/2 cup olive oil
  • 8 cloves garlic peeled and smashed
  • 4 sprigs of thyme
  • 1/4 tsp. coarse salt
  • 1/4 tsp. freshly ground pepper
  • 4 sprigs of rosemary

Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. Use a sharp paring knife to remove the core and stem end of each tomato, scoring the end with an x. Place tomatoes in a large bowl.

Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15-20 seconds. Drain tomatoes, and cover with ice.

When the tomatoes are cool enough to handle, remove the skin from each tomato,  and cut in half. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt and pepper.

Line a large rimmed baking sheet with parchment paper and arrange the tomatoes on the baking sheet. Top with the springs of rosemary.

Roast slowly until tomatoes are dried halfway through, about 5 to 6 hours. Use a pastry brush throughout the process to baste the tomatoes in the olive oil and juices from the pan.

Once the tomatoes have cooled, remove the springs of rosemary and transfer the tomatoes into an airtight container, adding more olive oil (if needed) to cover. We actually like to smash them to make a nice spread for our burgers but I’ll leave that decision up to you.

Store refrigerated up to 2 weeks.

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