“Cook until they collapse.” Tomato confit is made by roasting tomatoes until they literally begin to fall apart. That “cooked” mixture can be used many ways, say for pasta sauce.
Now, semi-confit tomatoes are cooked for a much shorter time. The physical integrity of the tomatoes remains intact. Which makes them perfect for tarts, salad, on toast, as tapas, or integrated into pasta dishes.
A recipe for a wonderful tomato tart, with mustard flavored rice, will be here tomorrow — and that’s a picture of it at the bottom with tomatoes that have been semi-confitted but not disintegrated. What you need now is the recipe and technique for semi-confit tomatoes. Although “semi-confit” sounds a bit like an engineering term, these little gems can be easily made, stored for up to two weeks, and used in so many ways.
Yield: about 1 ½ pounds
- 4 cups light olive oil
- 2 ¼ pounds ripe cherry or medium tomatoes
- 2 thyme sprigs
- 1 bay leaf
- 2 garlic cloves, halved
- 1 tablespoon white peppercorns, coarsely crushed