Tomato confit- 6/02/12
This recipe is from the French Laundry by Thomas Keller. The recipe called for plum tomatoes, peeled, drizzled with oil, and cooked in a low oven for 5 to 6 hours. Then the tomato confit are stored submerged in olive oil.
I am making this recipe so I can use with my lobster croquettes but you can use spread them on a baguette or stirred into shellfish broth of to finish a sauce.
The tomato confit underneath the lobster croquette is cooked slowly in the oven for about 6 hours so all the flavors are busting out when you take a bite.
The frog's legs are sautéed in a garlic/parsley brown butter and you soak all the sauce with a big piece of bread... YUMMY!
12 plum tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced thyme
Preheat oven at 250 degrees
Cut a small X on the opposite end and place each tomatoes in a large tray.
Pour boiling water over the tomatoes and let them sit for 1 minute or longer.
The riper the tomato, the more easily the skin will peel. Lift a tomato and pull away the skin.
Drain the tomatoes and cover them in a ice bath.
Once the tomatoes has cooled down and cut the tomatoes in half, length wise.
Put the tomatoes on a baking tray lined with foil. Drizzle the olive oil and lightly sprinkle with salt, pepper, and thyme.
Preheat the oven at 250 degrees.
Place the sheet in the oven and cook for 5 to 6 hours or until the tomatoes are dried about halfway through: they will have shrunk but should still be moist. Let cool on baking sheet.
Layer the tomatoes in a storage container and pour the oil remaining on the baking sheet over the top. They can be refrigerated for up to a week.
Filed as: Basic recipe