Tuesday, June 27, 2006
Confits de tomates
This amazing recipe came from David Lebovitz.
Buy some tomatoes, just about any variety will do. 2 pounds (1 kilo) is a nice amount.
Wash and dry them, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup and 1/3 cup should do. Sprinkle in coarse salt and freshly-ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down. Don't be bashful; it's okay to really pack them in.
Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1 teaspoon... you're not making dessert) and add a few bay leaves.
Bake the tomatoes in a 350 degree (180 centigrade) oven until they are soft and cooked throughout, which should take at least 45 minutes.
Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.
Use them to toss into pasta, slightly chopped, or warm them and spoon them whole onto hot garlic toasts, perhaps with a few filets of good anchovies, and shower them with lots of fresh herbs. They're also nice served alongside a summer salad with some goat cheese, all drizzled with a bit of the tasty olive oil and juices.