Makes 10 servings
A traditional confit is made with duck legs that are salted, cured, and then simmered in their own fat. What we call tomato “conﬁt” takes license with the name and simply refers to tomatoes that are slow-cooked in a similar way in good- quality olive oil with fresh herbs, garlic, and salt. Once you have cooked the tomatoes in the oil, you can then use the oil for cooking, salad dressings, or even another batch of conﬁt.
- 10 ripe tomatoes
- 1 bunch rosemary
- 8 garlic cloves, sliced
- 1 teaspoon salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
- 3 cups olive oil
Preheat the oven to 300°F.
Wash the tomatoes and cut them in half lengthwise.
Sprinkle a sheet pan with half of the rosemary, the garlic, salt, and pepper.
Arrange the tomato halves, cut side down, on the pan and sprinkle with the remaining rosemary, garlic, salt, and pepper. Drizzle with enough olive oil to almost submerge the tomatoes.
Cook slowly in the oven until you can pull the skins off and the tomatoes are soft, about 40 minutes.
Copyright © 2022 The Culinary Institute of America