Heirloom Tomato Confit
| Servings |
Ingredients
- 12 ripe medium vine-ripened or heirloom tomatoes washed and cored (about 3 ½ pounds)
- 3 basil sprigs
- 4 cloves garlic thinly sliced lengthwise (~3 T)
- kosher salt
- 1/2 cup EVOO
Ingredients
|
Instructions
- Preheat oven to 350 degrees. Bring a large pot of water to a boil over medium-high. Prepare an ice bath.
- Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
- Combine tomatoes (cored-sides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely.
- Transfer tomatoes with their juices to quart-size glass jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.
Recipe Notes
Adapted from Martha Stewart (www.marthastewart.com)