TOMATO CONFIT

Tomato Confit image

Provided by Amanda Cohen

Time 2h45m

Yield 8 servings

Number Of Ingredients 6

4 large plum tomatoes, about 1 lb, washed and dried, or 1 lb of any tomato variety, from beefsteak to cherry
2 cloves garlic, peeled
3 slices ginger, peeled, about ?-inch thick
2 sprigs basil, washed and dried, use 3 sprigs for stronger basil flavor
2 cups extra-virgin olive oil, or enough to cover tomatoes
Crusty bread for serving

Steps:

Preheat oven to 250 degrees F. If using larger tomatoes, such as beefsteak or plum, slice in half; if using cherry tomatoes, leave whole. Place tomatoes in a baking dish in an even layer; add garlic, ginger, and basil. Add enough olive oil to cover. Bake uncovered until soft and brown, 2-2½ hours. (Note: If using small tomatoes, begin checking for doneness after 1 hour.)
Confit is done when tomatoes are lightly brown and have collapsed. Drain the oil and reserve. Reserve tomatoes; discard the garlic, ginger, and basil. Serve tomatoes on thick slices of crusty bread, with reserved oil for dipping. (Tomatoes will last up to 1 week refrigerated; oil will last up to 2 weeks refrigerated.)