Tomato Confit


Tomato Confit
Print Recipe
    Servings Prep Time
    3 cups 45-50 minutes
    Cook Time Passive Time
    3 hours 1 hour
    Servings Prep Time
    3 cups 45-50 minutes
    Cook Time Passive Time
    3 hours 1 hour
    Tomato Confit
    Print Recipe
      Servings Prep Time
      3 cups 45-50 minutes
      Cook Time Passive Time
      3 hours 1 hour
      Servings Prep Time
      3 cups 45-50 minutes
      Cook Time Passive Time
      3 hours 1 hour
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 260℉.
      2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
      3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
      4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
      5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
      6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
      7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
      Recipe Notes

      -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

      -Will keep for a solid week in the refrigerator.

      -Makes approximately 3 cups.

      Mediterranean Pasta Salad

      Mediterranean Pasta Salad
      Mediterranean Pasta Salad
      Print Recipe
      A bright and zesty pasta salad.
        Servings Prep Time
        8 people 25 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        8 people 25 minutes
        Cook Time
        15 minutes
        Mediterranean Pasta Salad
        Mediterranean Pasta Salad
        Print Recipe
        A bright and zesty pasta salad.
          Servings Prep Time
          8 people 25 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          8 people 25 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
          2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
          3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
          4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
          Recipe Notes

          Recipe Source:  Compelled to Cook