Ok so we’ve been a little slow with posts lately. Sometimes, life just gets in the way. Thankfully, this site isn’t my full time job or else I’d have some ‘splainin to do. Anyhoo, I like this recipe very much because I learned a new technique from it. Before attempting this Thomas Keller recipe which I found in my French Laundry Cookbook, I had never peeled a tomato before. It turns out it’s incredibly easy. Just bring a large pot of salted water to a boil and have an ice bath ready. Make a “X” on the bottom of the tomato and drop it in the water for 20 seconds. Using tongs or a mesh spider, transfer it to the ice bath and wait for it to cool. After that, the skin peels right off. This makes for one heck of a presentation and their are many uses for the leftovers (foreshadowing)
Pro-tip: Quarter the tomatoes and you get things that look like flower petals. Makes for a great presentation.
Tomato Confit is a great way to preserve those tomatoes that you bought or picked. The end result is both delicious and versatile.
- plum tomatoes (as many as you can get)
- olive oil
- herbes de provence
- Bring a large pot of salted water to a boil. Prep an ice bath next to it.
- Heat oven to 250F.
- Wash tomatoes and score on the bottom with an "X" making sure not to go too deep into the flesh.
- Cook tomatoes (in batches if necessary) for 20 seconds and then transfer to the ice bath.
- When cool enough to handle, tomatoes should peel easily.
- Quarter tomatoes and scoop out flesh for another use.
- Lay tomatoes cut side down on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and herbes de provence.
- Roast 2 hours or until tomatoes are starting to dry.
- Store in an airtight container covered in olive oil.
All the ingredients
Getting ready to roast
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