Confit Tomatoes

This week, the market bag includes the first tomatoes of the year. With the tomato season just starting, we want to share a versatile recipe with you to add additional flavor and sweetness to your tomatoes.

Sungold Tomatoes

A jar of Le Bon Nosh pesto sauce works perfectly for any tomato preparation.

Serves | 4 people

INGREDIENTS

-        2 pounds sungold tomatoes on the vine

-        1 cup extra-virgin olive oil

-        4 cloves garlic, peeled and smashed

-        1 teaspoon salt

-        1/2 teaspoon freshly ground black pepper

-        1 teaspoon of icing sugar or caster sugar 

-        2 sprigs of fresh thyme

-        2 sprigs of fresh rosemary

-        2 sprigs of fresh oregano

directions

1.      Preheat the Oven:

-        Preheat your oven to 250°F.

2.      Prepare the Tomatoes:

-        Wash and dry the tomatoes with the vine still attached, if they have the vine.

-        You can cut the vine and create smaller individual servings if required

-        Place the tomatoes in a single layer in a baking dish or oven-safe skillet.

3.      Add the Flavorings:

-        Pour the olive oil over the tomatoes, ensuring they are well coated.

-        Add the smashed garlic cloves to the dish.

-        Sprinkle the salt, black pepper and icing sugar, thyme, rosemary, and oregano.

4.      Slow Roast:

-        Place the dish in the preheated oven and cook for 2-3 hours, or until the tomatoes are soft, bursting, and slightly shriveled. The exact time will depend on the size of the tomatoes.

-        Occasionally check the tomatoes to ensure they are not browning. They should slowly cook and infuse with the flavors of the oil, herbs and will intensify their flavor. 

-        Remove the dish once the tomatoes are ready, allow to cool or serve as is.

-        If desired you can season the tomatoes with some balsamic vinegar, to add a touch of additional sweetness and acidity or some fresh basil.

-        The olive oil will have a nice flavor and will add additional flavor to your dish.

5.      Serving Suggestions:

-        As a side dish for grilled meat or fish.

-        As a tartine on a piece of grilled sourdough with chèvre or ricotta.

-        As a starter with some crumbled feta and arugula.

-        As a topping for a fresh salad.

-        On top of a pasta with pesto.

Bon appetite. 

Forough & Le Bon Nosh Team