Tomato Confit a Staple in My Cooking – Here’s How it’s Made
©Francois de Melogue Condiment · François de Mélogue · Provencal Recipes · TasteTomato confit is a foundational element in my cooking. It features in many of my recipes. I love how tomato flavours intensify and sweeten after long, slow cooking. Slow-roasted tomatoes add wonderful tastes to almost everything, from lamb, chicken, and fish to pasta. As a consequence, they find their way into many of my dishes. Here is how I make tomato confit in my oven.
Tomato Confit - A Fundamental Ingredient
Tomatoes intensify and sweeten after long, slow cooking. I use the same technique for all tomatoes, whether sweet cherry tomatoes or the meatier Romas.
Equipment
- silicone baking mat set (optional)
Ingredients
- 6 Roma tomatoes
- 1/4 cup olive oil
- 2 tsp herbes de Provence
- 1 tsp onion powder
- 1 sprig thyme
- 1 bay leaf
- 1 sprig savory chopped
- 10 leaves basil chopped
Instructions
Whole Tomato Version (perfect for cherry tomatoes)
- Preheat oven to 325°F.
- Toss everything together in a bowl, then put it into a rimmed baking pan or other ovenproof pan.
- Bake for 2 hours or until tomatoes look wrinkled, blistered, and slightly reduced.
Sliced Tomato Version (perfect for plum tomatoes and slicers)
- Preheat oven to 300°F.
- Slice the tomatoes half-inch thick and lay on a silpat-covered sheet pan. Drizzle with olive oil, then season with herbes de Provence, onion powder, garlic powder, sea salt, black pepper, and herbs.
- Bake for 2 hours or until the tomatoes have shrunk and lost a lot of moisture.
Notes
The tomatoes will keep for about a week in an airtight container in the refrigerator.
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