Jean-Georges Vongerichten, Mark Bittman

Tomato confit

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Sweet and garlicky. Double the recipe if your oven is big enough: there’s no question you will find uses for these.

Ingredients

  • 12 plum or 6 large tomatoes, ripe but not too soft
  • ⅓ cup extra-virgin olive oil

Method

  1. Preheat the oven to 275°F. Cut out the hard core of each of the tomatoes and make an X in the smooth flower end. Plunge into boiling water for about 15 seconds, or until the skins loosen, then plunge into ice water; drain. Peel; cut plum tomatoes in half, regular t