Tomates Confites (slow roasted tomatoes)
- Cooking Time: 2-3 hours
- - 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...
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.