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!
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:
- 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
1. Warm up the olive oil in a saucepan and add the whole cherry tomatoes, thyme , bay leaf, garlic and peppercorns
2. 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.
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.