Tomato Confit
Preserve tomatoes the French way by cooking them low and slow in a bath of olive oil, garlic, and herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Stove
- Slotted spoon
- Spider strainer
- Mixing bowl
- Oven
- Baking dish
- Airtight container
- Aluminum foil
- Measuring spoon
- Cutting board
- Chef's knife
- Paring knife
- Spoon
Ingredients
- 3 lb. medium, ripe beefsteak tomatoes (about 6)
- 2 tsp. kosher salt
- 2 tsp. sugar
- Freshly ground black pepper
- 6 cloves garlic, unpeeled
- 6 sprigs fresh thyme
- 6 bay leaves, preferably fresh
- 1⁄2 cup extra-virgin olive oil
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