Cherry Tomato Confit Food

CHERRY TOMATO CONFIT

Steps:

• Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
• Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.

TOMATO CONFIT

Steps:

• Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.
• Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.
• Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.
• Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.

TOMATO CONFIT

Steps:

• Preheat the oven to 300 degrees F.
• Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
• Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
• Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

TOMATO CONFIT

Steps:

• Preheat oven to 250 degrees F. If using larger tomatoes, such as beefsteak or plum, slice in half; if using cherry tomatoes, leave whole. Place tomatoes in a baking dish in an even layer; add garlic, ginger, and basil. Add enough olive oil to cover. Bake uncovered until soft and brown, 2-2½ hours. (Note: If using small tomatoes, begin checking for doneness after 1 hour.)
• Confit is done when tomatoes are lightly brown and have collapsed. Drain the oil and reserve. Reserve tomatoes; discard the garlic, ginger, and basil. Serve tomatoes on thick slices of crusty bread, with reserved oil for dipping. (Tomatoes will last up to 1 week refrigerated; oil will last up to 2 weeks refrigerated.)

CHERRY TOMATO CONFIT

Steps:

• Preheat oven to 225 degrees.
• Put the tomatoes in a baking pan large enough to hold them in a single layer. Pour the oil over the tomatoes, add the herb sprigs, garlic, and season generously with salt and pepper.
• Roast uncovered until the tomatoes are swollenand the skins wrinkled, about three hours.
• Remove the tomatoes from oven and allow to cool, then pour into a small bowl. For best flavor cover and refrigerate overnight, bringing the confit back to room temperature.
• When you are ready to serve, pour the tomatoes into a strainer set over a bow, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped time, and 1 tablespoon of the reserved oil. Mix gently being careful not to break the tomatoes. Season to taste with additional salt and pepper.

CHERRY TOMATO CONFIT

Steps:

• Preheat the oven to 225 degrees. Place the tomatoes in a baking dish large enough to hold them in a single layer. Pour the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season generously with salt and pepper. Bake, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.
• Remove the tomatoes from the oven, and allow to cool. Transfer to a small bowl. For the best flavor, cover, and refrigerate overnight. Bring to room temperature before you are ready to serve.
• Before serving, pour the tomatoes into a sieve set over a bowl, reserving both the tomatoes and the oil. Place the drained tomatoes in a small bowl, discarding the herb sprigs and garlic cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil. Stir gently, being careful not to break up the tomatoes. Season with salt and pepper.

CHERRY TOMATO CONFIT

Steps:

• Preheat the oven to 225°F. Arrange the tomatoes in one layer in sheet pans. Scatter the garlic cloves among them. Drizzle the olive oil over everything and sprinkle everything with salt. Set in the oven for between 2 and 5 hours.
• When the tomatoes have collapsed and have simmered for at least 1 hour, sprinkle the herbs over everything. Turn off the heat and leave the pans in the oven. Once everything has returned to room temperature, pack into containers. This will keep several weeks in the fridge.

CONFIT CHERRY TOMATOES

Steps:

• Preheat the oven to 200°F. Bring a large saucepan of salted water to a boil. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh. Toss the peeled tomatoes in the olive oil, salt, and sugar. Place on a rimmed baking sheet lined with parchment paper and bake for 1 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size. Cool to room temperature and refrigerate in an airtight container for up to 3 days.

SEMI-CONFIT CHERRY TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.
• Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using.

CHERRY TOMATO CONFIT

Steps:

• Preheat oven to 250°F. Arrange cherry tomatoes in a 9 x 13-inch baking dish, making sure to spread out evenly. Drizzle with olive oil and stir in the garlic and herbs. Season liberally with the salt and pepper.
• Roast for about 2-1/2 hours or until tomatoes are soft and bursting open. Spoon onto toasted bread slices. Store in an airtight container in the refrigerator up to 2 weeks.