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!
Preparation work..
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