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confit tomatoes
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
20 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Ripe tomatoes1 kg
- Finely chopped garlic cloves4 unit(s)
- Olive oil1/2 cup
- Finely chopped rosemary2 teaspoon
- Thyme leaves2 teaspoon
- Freshly ground black pepper to taste
- salt to taste
- Sugar1 dessert spoon
- Basil leaves to taste
- With a small knife remove the bud from the tomatoes and on the other side make a superficial cross cut with the tip of the knife. Two by two, dip the tomatoes in boiling water for 10 seconds, remove and place in a bowl with very cold water (water and ice). A few seconds later remove from the ice water and set aside. Repeat the operation with all the tomatoes and with the knife remove the skin that should come off easily. Cut the tomatoes in four vertically, remove the seeds and arrange on a tray or two.
- Sprinkle the garlic and seasonings minus the basil, distributing evenly over all the tomato boats and drizzle with the oil.
- Bake over low heat for an hour and a half, looking occasionally to make sure your tomatoes aren't drying out and burning. If needed add more oil.
- Remove from the oven and let cool on the tray. Transfer to a glass or jar, add the basil leaves and refrigerate for flavor. Excellent order with a salad, a fish or even on top of a roll. Anyway, with creativity the sky is the limit. Have fun
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