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).
Servings 32 tablespoons
Ingredients
- 2 kg Roma tomatoes
- 6 cloves garlic very finely diced
- 1.5 teaspoons salt
- 1 tablespoon fresh oregano very finely diced
- 1 tablespoon fresh basil very finely diced
- 1 teaspoon dried thyme
- ⅔ cup olive 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.