Semi-confit tomatoes (and amazing olive oil)

At the moment I am going through making some pantry items and having a tomatoe-y week! Posted Sun-blushed tomatoes the other day and today semi-confit ones. I also ended up with the most tasty olive oil ever!

Apparently, semi – confit tomatoes are part of ‘basics’ in the kitchen. Yet this was my first time making it and now I get why basics: so easy and so versatile. You can add them to pasta dishes, salads, on toast , use them as side dish, or use them as tapas!

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Basil, Parmesan, and semi confit-tomaotes equals a tasty- quick-supper! The tomatoes will bleed their lovely juice as you press the fork down on them! Oh! You will like

Here is the recipe from Michel Roux:

INGREDIENTS:

  • 1 litre light olive oil
  • 1 kg cherry tomatoes
  • 2 thyme sprigs
  • 1 bay leaf
  • 2 garlic cloves, unpeeled and halved
  • 15g white peppercorn, coarsely crushed- I used whole black peppercorn instead

METHOD:

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1. Warm up the olive oil in a saucepan and add the whole cherry tomatoes, thyme , bay leaf, garlic and peppercorns

oiyoufood2. gently ( on low heat) warm up/cook tomatoes for 5-10 mins; the riper and smaller the tomatoes the less time they will take to confit.Make sure they still hold their shape, you don’t want many cracked skins.

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3. Leave them to cool in the pan, then transfer to a jar or bowl and pour over the oil. Cover and refrigerate until needed. Make sure to season them with salt and pepper before use!

  • Semi-confit tomatoes will keep well in their oil for at least 2 weeks in an airtight container in the fridge.
The remaining oil:
You can use the oil for salad dressing , or pasta dishes. It will have a great (almost bolognese-y flavour at this point) – Sometime we just spread some of the oil on a toast and and eat it…don’t judge us! it is amazingly tasty! (Plus its healthier than butter or cheese)
Thanks for looking and come back soon!
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This entry was published on July 10, 2012 at 6:56 pm. It’s filed under All the Recipes jumbled up!, PANTRY ITEMS, VEGETARIAN and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Semi-confit tomatoes (and amazing olive oil)

  1. Food Forays on said:

    I do a lot with semi-confit tomatoes as well! Love this post! Your blog is fantastic my friend!
    Tami

  2. Oh thanks Tami, I think ‘fantastic’ is a big word for my blog though! 😉

  3. Nothing wrong with lots of tomatoes!! Looks so yummy and refreshing.

  4. Nothing is ever too tomatoe-y!! 😉

  5. Sounds delicious – I’ll have to try it! =D

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