Yellow Tomato Confit Food

YELLOW TOMATO CONFIT

Steps:

• Preheat the oven to 400°F.
• Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
• Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.
• Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.
• Note
• The tomatoes need to fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.

RED AND YELLOW CHERRY TOMATO CONFIT

Steps:

• Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta, or on grilled meats, fish or fowl.

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.)