Name: Plum Tomato Confit
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 1 litre (4 cups)
Ingredients: 10 plum or garden tomatoes, washed; 1 1/2 cups (375 ml) olive oil, approximately; 1 teaspoon (5 ml) sugar; Salt and freshly ground pepper

Ingredients

10 plum or garden tomatoes, washed
1 1/2 cups (375 ml) olive oil, approximately
1 teaspoon (5 ml) sugar
Salt and freshly ground pepper

Preparation

With the rack in the middle position, preheat the oven to 120 °C (250 °F).
Cut the garden tomatoes into wedges or halve the plum tomatoes. With your thumbs, remove the juice and seeds from the tomato pieces.
In a bowl, combine the tomatoes with 60 ml (¼ cup) of the oil and the sugar. Season with salt and pepper.
Place the tomatoes on a baking sheet, cut side down. Bake for 2 hours and 30 minutes. Transfer the tomatoes to a 1-litre (4 cups) jar and cover completely with oil. Cover and refrigerate. They will keep for about 1 month in the refrigerator.

Note from Ricardo

Serve as antipasti, in pasta, on pizza, or add to panfried vegetables.

Plum Tomato Confit

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note