My Mother in Law's Famous Slow Roasted Tomato Confit
These slow roasted tomatoes are slow cooked in oil until all the water evaporates, leaving behind a deliciously sweet & jammy tomato spread. This recipe makes a 1 liter jar (about 2 cups).
Course Appetizer
Cuisine European, Italian
Keyword Tomatoes
Prep Time 50 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours50 minutesminutes
Servings 32tablespoons
Ingredients
2kgRoma tomatoes
6clovesgarlicvery finely diced
1.5teaspoonssalt
1tablespoonfresh oregano very finely diced
1 tablespoonfresh basilvery finely diced
1teaspoondried thyme
⅔cupolive oil
Instructions
Preheat oven to 120 C / 250 F.
Prepare the tomatoes
Bring a large pot of water to boil. Prepare a large bowl of ice water.
Cut two perpendicular lines on the stem end of each tomato with a sharp knife. Drop each tomato in the boiling water for 15 - 20 seconds and then remove and set aside to cool. The skins should peel right off. If they don't briefly blanche again.
After blanching cut each tomato lengthwise into consistent slices approximately 2 cm / 1 inch thick and use your hands to gently squeeze out the excess liquid from the tomatoes.
Line the sheet pans with kitchen towels or paper towel and lay out the tomatoes cut sides down. Salt them with about half a teaspoon of salt and leave them to release more liquid while you prepare the oil.
Prepare the garlic and herb oil
Clean and mince or mash the garlic and add it to the oil along with any fresh chopped or dried herbs and spices you're using. Mix well with a spoon and let sit at least 5 minutes.
Stuff the tomatoes
Lay the tomatoes out on a parchment lined baking tray.
Drizzle the garlic and herb oil equally into each tomato.
Cook the tomatoes
Roast the tomatoes at 120 C / 250 F for between 4 - 6 hours until the tomatoes are reduced and caramelized.