Incredible tomatoes any time of year!

[JCBBQ]

I started going back and looking at all my old cookbooks about 6 months ago. Specifically looking at the recipes that eluded me in the past. I love finding companion dishes or sauces that I can use to bump up my usual rotation.

Tomato confit is just such a dish. It’s easy and will turn unripe, flavorless plum (or any kind) tomatoes into the most amazing bombs of flavor. It’s truly remarkable.

Here’s the technique I use:

cut an X in the bottom of the tomato
boiling water for 30-40 seconds
peel the skin off
cut it half through the stem
Remove the stem w a V-shaped cut
remove all the seeds and juice
mix w olive oil and garlic on baking sheet
arrange on that tray cut side down
salt and pepper plus any herb you like
bake at 250 for two hours.
That little turkey slice w fresh mozzarella and confit tomato was so delicious.

They’re great in my daughter’s lunch bc, unlike fresh tomatoes, they don’t make the bread soggy.

[grantgallagher]

Thats basically how i prep tomatoes for making bolognese. I save the juice and cook down with herbs and a touch of honey and add back into the sauce, so good. For some silly reason, i never thought of doing something like you describe above. Love it.

[JCBBQ]

As you know, we get THE most incredible tomatoes in August and September. But most of the rest of the time they’re picked way too early and sprayed to turn them red. Lame. This is a great strategy

[JCBBQ]

Btw, I gotta try that next time I make sauce. Sounds incredible