Tomato Confit
Ingredients
- 3 pounds Roma or cherry tomatoes
- 2 cups extra-virgin olive oil
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- 8 sprigs fresh thyme
- 6 garlic cloves, peeled and sliced
- ¼ teaspoon ground coriander, optional
Instructions
- Preheat the oven to 275°. Slice the larger tomatoes in half and leave the small ones whole and set aside. Combine the remaining ingredients in a large bowl, add the tomatoes and gently toss to combine. Pour into a rimmed baking pan, or divide between two pans if it feels too crowded. Place any sliced tomatoes with the skin side down, seeds and flesh pointing up. Slow roast in the oven for 2 to 3 hours, longer for larger tomatoes. Remove from the oven and let the tomatoes cool completely in the pan with the oil. Remove the thyme sprigs and serve at room temperature, or store the tomatoes with the oil and juices in an airtight container in the fridge for 2 to 3 weeks. You can reheat the tomatoes with oil in a skillet over medium-low heat. Edible Michiana original recipe
