Andrew Dornenburg, Karen Page

Tomato Confit

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 2 pounds fresh plum tomatoes, peeled and seeded
  • 4 cups extra virgin olive oil
  • 2

Method

  1. Cook tomatoes over low heat (just under a simmer) in olive oil with garlic and thyme until there is no texture, about 1 1/2 hours.
  2. Cool in oil.
  3. Strain and chop tomatoes fine.
  4. Heat to serve.