Recipe for Tomato Confit

Summer Paella

Favorite - This is an all time favorite

This is best in the summer when you can get good Roma tomatoes. Use fresh marjoram for the best results, and let them cook gently in the olive oil.

This makes a great spread. You can eat it on bread. You can serve it with Dungeness crab and avocado. You can serve it with potatoes.

Tomato Confit

from August 4, 1999 NYTimes
^from Picholine

10 - 12 plum tomatoes
1 tbsp coarse salt
1+ cups extra virgin olive oil
1 tsp toasted coriander seed
1 tsp toasted pepper corns
3 bay leaves
3 sprigs thyme or marjoram
1 thinly sliced garlic clove

1) Peel the plum tomatoes using boiling water. Slice in half lengthwise. Coat with salt and let drip on a strainer or drying rack for two hours or so, turning and squeezing once or twice.
2) In an oven proof pot spread out tomatoes, add the goodies and cover with oil. Bring to a boil then put into an oven preheated to 275 for 1 1/2 to 2 hours.

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