Tomates Confites (slow roasted tomatoes)
- 6 ripe roma tomatoes (or similar variety, firm with little juice)
- 1 tsp sugar
- salt, pepper
- dried herbs (optional)
- olive oil
Preheat your oven to 100°C (210°F).
Halve the tomatoes, and run your thumb in the cavities to remove the juice and seeds. Roma tomatoes have a very thin stem that you can leave in, but if the tomatoes you're using have a tougher stem, cut it out.
Put the tomato halves, cut side up, in a non-stick baking dish (or a regular but greased baking dish).
Sprinkle with sugar, season with salt, pepper, and dried herbs if using (origano, thyme, basil leaves, etc.).
Drizzle with olive oil. Stir gently to coat, using a wooden spatula. Make sure all the tomatoes are back cut side up.
Put into the oven to bake, keeping an eye on them, for 2 to 3 hours depending on the variety and the desired consistency.
Use warm or cold, in pasta, salads, sandwiches...
Pairs Well With
I read about Clotilde's blog (chocolate and zucchini) more than a year ago, and I soon visited it. I loved it from the first moment I logged in, not only because of the recipes but above all the stories that that precede them.
This was the first recipe that I tried. I had just come back to Modena after visiting my father in Bosnia and brought a load of home grown tomatoes that needed to be dealt with quickly.
I served them to my friends in occasion of the end-of-summer-holiday barbique we organized in our garden, and everybody got literally excited. They vanished in a sec.
Tip: if you prepare a large quantity (which I advise, considering the cooking time), freeze them and use whenever you like.