I love tomatoes. I like them on salad, as a base for pasta sauce and for sauteeing meat and veggies. Tomatoes are abundant in the market again, so I thought of making tomato confit. Confit is a process of preserving food by slowly cooking it in fats. Duck or goose are commonly used in making confit but this cooking technique can also be applied to fruits..these, I learned through google-ing the word confit 🙂 It’s simple to make, an extra step but it’ll boost the flavor of tomatoes which makes a whole lot of difference in your dishes. I pureed the tomato confit and use it as pasta sauce and just added mushroom, delicious! 🙂
slice tomatoes in half and lay “facedown” on foil-lined baking sheet with olive oil, garlic, etc..
…after 2 and a half hours in the oven; put these in a jar and keep in the fridge if you are not going to use it right away.
Recipe from Daniel Boulud’s Cookbook, courtesy of Food Network
3 tablespoons extra virgin olive oil
Freshly ground white pepper
3 cloves garlic, peeled, split, germ removed and finely sliced
10 basil leaves, torn
4 sprigs thyme, leaves only
2 bay leaves, broken
20 ripe plum tomatoes, peeled
1/4 to 1/2 teaspoon sugar
Center a rack in the oven and preheat the oven to 200 degrees F. Line a baking sheet with foil and pour about 2 tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme, and bay leaves over the oil. Cut each tomato lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seeds. Lay the tomato halves cut side down in the pan, wiggling the tomatoes around if necessary so that each tomato has a floss of oil on its cut side. Using a pastry brush, give the tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt and pepper and a little sugar, and scatter over the rest of the garlic, basil, thyme, and bay leaves.
Slide the pan into the oven and bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Cool the tomatoes to room temperature on their pan. When the tomatoes are cool, transfer them to a jar, stacking them neatly.
Pour whatever oil remains in the pan over the tomatoes and then, if you plan to keep the tomatoes longer than 1 or 2 days, pour in enough olive oil to cover and refrigerate.
PASTA WITH MUSHROOM & TOMATO CONFIT
note: this recipe is just a guide, I don’t really measure ingredients accurately..the best thing to do is to taste and adjust it to your liking
spaghetti or any pasta that you prefer, about 10-12 oz
half the quantity of tomato confit, pureed
1 can of button mushroom (champignon), sliced thinly
1 medium red onion, minced
Extra-virgin oive oil (EVOO) for sauteeing
red chilli pepper flakes
about a tablespoon of fresh basil or 1/4 tsp dried basil
1/4 tsp dried oregano powder
salt and pepper to taste
1/2 cup cheese, grated
parmesan cheese for ganish( optional)
Cook pasta al dente, about 2 minutes short of what is indicated in the package. While that is cooking, heat a pan with EVOO, about a tablespoon, saute onion and mushroom, add chilli flakes, basil and oregano and lightly season with salt and pepper. Pour the pureed tomato confit and add a little pasta water to loosen the consistency of the sauce, add the cheese, cook for about a minute then add the pasta. Add pasta water if needed. Plate and serve Sprinkle grated parmesan cheese if desired. Yum!! 🙂