Canned-Tomato Confit

Name: Canned-Tomato Confit
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 cup (250 ml)
Ingredients: 1 can (28 oz / 796 ml) whole tomatoes; 2 tbsp (30 ml) olive oil

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Preparation 15 min
Cooking 1 h
Makes 1 cup (250 ml)

Featured in RICARDO Magazine WINTER 2017

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 can (28 oz / 796 ml) whole tomatoes
- 2 tbsp (30 ml) olive oil

Preparation

- With the rack in the middle position, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a strainer over a bowl, place the tomatoes and split in two to drain any excess liquid. Keep the tomato juice for another use.
- Spread the tomato halves on the prepared baking sheet. If the tomatoes continue to release any juice, pat dry. Drizzle with the olive oil. Season with salt and pepper.
- Bake for 1 hour or until the tomatoes caramelize slightly.
- Delicious with pasta, in a sandwich or with Sardine Croquettes with White Bean and Tomato Confit Salad.

Canned-Tomato Confit

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Ingredients

Preparation

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