Tomato Confit
Prep: 30 min
Ready: 3-4 hrs
16
condimentsgluten-freehealthyveganvegetarian
These preserved tomatoes are versatile and can be used year-round. When fresh tomatoes are out of season, canned San Marzano tomatoes add depth and complexity. Use the tomato oil on any dish that benefits from a touch of olive oil and tomato flavor—which is a lot!
Ingredients
Makes 2 cups
- 3 lb tomatoes, such as Roma or Early Girl
- Kosher salt
- 10 garlic cloves, smashed
- 10 fresh thyme sprigs
- 1 tbsp dried oregano
- Pinch of crushed red pepper flakes
- 2 cups extra-virgin olive oil, plus more as needed
- 1/4 cup loosely packed fresh basil leaves
Instructions
- Preheat the oven to 250°F. Bring a large pot of water to boil over high heat. Prepare an ice-water bath by filling a large bowl with ice water.
- Use a paring knife to score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and immediately transfer them to the ice-water bath. Work in batches, if necessary, until all the tomatoes have been blanched.
- When the tomatoes are cool, remove them from the water. With a sharp paring knife, peel the skin from the tomatoes; it should slip off easily. Cut the tomatoes into halves or quarters, depending on size, and gently pull the seeds out with your fingers. The tomatoes do not need to be perfectly seedless, but do your best to clean them so just the tomato flesh remains.
- Place the tomatoes in a shallow baking dish or roasting pan and season with salt. Scatter the garlic, thyme, oregano, red pepper flakes, and basil leaves over the tomatoes. Pour the olive oil over all. Bake until the tomatoes are shriveled and browned around the edges, 3 to 4 hours. Turn them and move them around occasionally while baking so that the tomatoes closest to the edge of the pan don't burn. Remove from the oven and let cool to room temperature.
- Store in an airtight container in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.