Oven Dried Tomatoes
Slow Roasted Tomato Confit is a delightful treat for your taste buds. Juicy tomatoes, infused with the richness of olive oil, the aroma of oregano, and the subtle hint of garlic, come together to create a burst of flavors in every bite. Slowly roasted to perfection, these tomatoes become tender and intensely flavorful, making them a versatile addition to your culinary creations. So easy to make and incredibly delicious, this tomato confit is sure to become a staple in your kitchen.
— Constant Cookbook
Ingredients
- 30 large tomatoes
- 6 tbsp olive oil
- 2 tsp oregano
- 4 garlic cloves, crushed
- 2 tbsp salt
Instructions
- pre-heat the oven to the lowest setting (80-100C). Cut the toms in half and scoop out some of the seeds.
- sprinkle the inside of the toms with salt and leave cut side down on kitchen paper while you do the rest.
- Line an oven tray with foil to catch the drips and place a cooling rack inside. Put the toms in a bowl with the oil, garlic and oregano, stir to coat, then place the toms cut side down on the cooling tray.
- Put in the oven, with the door slighlty ajar, for 6-7 hours, turning after 5 hours.
- Leave to cool then place in a sterilised jar topped with olive oil.
Yield
Makes 4 jars
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