-
Tomato Confit
There is so much to do with these delicious summer tomatoes…tomato pie, caprese salad, gazpacho, tomato sauce… We made a version of this tomato confit with Alice Waters on the Martha Show and loved it!
8 tomatoes
3 sprigs basil
1 cup extra virgin olive oil
Kosher salt
Fresh ground pepper
Pinch hot chili flakes (optional)
Preheat oven to 325 degrees.
Bring a large pot of water to a boil. In the bottom of each tomato, make an ‘X’ mark with the tip of a sharp knife, being careful not to cut too deeply into the tomato. Plunge the tomatoes into the boiling water, then remove after 10-15 seconds and place tomatoes directly into a bowl full of ice water. When tomatoes are cool, gently peel skin off and cut out the core of tomato.
Place tomatoes in a baking dish, core side down, and add salt, pepper, pinch hot chili flakes, 1 sprig basil and drizzle with 1/4 cup extra virgin olive oil. Roast the tomatoes for about 45 minutes.
Remove from oven and let tomatoes cool. Place the tomatoes in a glass jar or airtight container. Add the basil sprigs and remaining olive oil and let cool completely.
Serve with fresh ricotta cheese and grilled bread, or with pasta, grilled vegetables, or fish.
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
