How To Make Confit Of Heirloom Tomatoes
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How To Make Confit Of Heirloom Tomatoes
Confit of Heirloom Tomatoes Recipe. A rich and filling tomato salad. Great as an accompaniment for a variety of meat dishes. Taste our Confit of Heirloom Tomatoes recipe.
- Prep:
- 15m
- Cook:
- 25m
- Total:
- 40m
- Serves:
- 2
Step 1: You will need
- 4 heirloom tomatoes
- 3 garlic cloves, crushed
- 6 sprigs of thyme
- 750 ml olive oil
- 1 tsp rock salt
- 12 basil leaves
- 1 cutting board
- 1 knife
- 1 saucepan
- 1 slotted spoon
Step 2: Prepare the tomatoes
Slice the bottom off each tomato to make a stable base.
Step 3: Cook the tomatoes
Place the tomatoes in the saucepan so that they stand upright. Add the garlic and thyme, then pour in enough olive oil to cover the tomatoes. Cook on a very low heat for about one and a half hours.
Step 4: Cool the tomatoes
Take the saucepan off the heat and allow the tomatoes to cool. If you are not using the tomatoes immediately, conserve them in the oil. They will keep in the fridge for up to a week in a well-sealed jar.
Step 5: Slice and serve
Remove the tomatoes from the oil with a slotted spoon, allowing any oil to drain off. Slice them all in half and arrange them on a serving plate with the cut side facing upwards. Sprinkle them with rock salt and basil leaves. Finally drizzle over just a small amount of the cooking oil. You can keep the oil for cooking or for salad dressings