SEMI-CONFIT CHERRY TOMATOES

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Semi-Confit Cherry Tomatoes image

This recipe for semi-confit cherry tomatoes, courtesy of chef Michel Roux, is used in his Cherry Tomato Tart.

Provided by Martha Stewart

Categories     Vegetables

Yield Makes 14 ounces

Number Of Ingredients 7

1 1/2 cups light olive oil
14 ounces ripe cherry tomatoes
1 clove garlic, halved
Pinch of freshly ground white pepper
1 sprig fresh thyme
1 bay leaf
Coarse salt and freshly ground black pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.
  • Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using.

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