confit tomatoes

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confit tomatoes

Name: confit tomatoes
Prep time: 3 h
Total time: 3 h
Yield: 20 Porções
Ingredients: 1 kg Ripe tomatoes; 4 unit(s) Finely chopped garlic cloves; 1/2 cup Olive oil; 2 teaspoon Finely chopped rosemary; 2 teaspoon Thyme leaves; to taste Freshly ground black pepper; to taste salt; 1 dessert spoon Sugar; to taste Basil leaves

🇧🇷Brazil

•

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(Português)

3 hour(s)

20 servings

Bruno Gandelman

@brunogandelman

Ingredients
Recipe

Ripe tomatoes1 kg
Finely chopped garlic cloves4 unit(s)
Olive oil1/2 cup
Finely chopped rosemary2 teaspoon
Thyme leaves2 teaspoon
Freshly ground black pepper to taste
salt to taste
Sugar1 dessert spoon
Basil leaves to taste

With a small knife remove the bud from the tomatoes and on the other side make a superficial cross cut with the tip of the knife. Two by two, dip the tomatoes in boiling water for 10 seconds, remove and place in a bowl with very cold water (water and ice). A few seconds later remove from the ice water and set aside. Repeat the operation with all the tomatoes and with the knife remove the skin that should come off easily. Cut the tomatoes in four vertically, remove the seeds and arrange on a tray or two.
Sprinkle the garlic and seasonings minus the basil, distributing evenly over all the tomato boats and drizzle with the oil.
Bake over low heat for an hour and a half, looking occasionally to make sure your tomatoes aren't drying out and burning. If needed add more oil.
Remove from the oven and let cool on the tray. Transfer to a glass or jar, add the basil leaves and refrigerate for flavor. Excellent order with a salad, a fish or even on top of a roll. Anyway, with creativity the sky is the limit. Have fun

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confit tomatoes

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