Basic Technique 10

Tomato Confit

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Makes 650 g
  • 8 kg Roma tomatoes cored, halved and de-seeded
  • 200 g Maldon sea salt
  • 1 tsp Celery salt
  • 1 Small bunch flat-leaf parsley, roughly chopped
  • 1 Small bunch basil, roughly chopped
  • 1 Small bunch tarragon, roughly chopped
  • 6 Sprigs fresh thyme
  • 25 ml Extra virgin olive oil
  • 4 Cloves garlic, peeled and thinly sliced
  • Freshly ground pepper
A 750 ml terrine takes 650 g tomato confit for which 8 kg Roma tomatoes is required. After the tomatoes have been cored, de-seeded, confited, skinned, hung and squeezed they will have reduced by 85–90 per cent in weight; this gives the confit an intense flavour and vibrant colour.
Prepare the tomato confit: Preheat the oven to 140°C. Sprinkle the sea salt and celery salt over a tray and spread the chopped herbs evenly over the salts. Arrange the tomato halves on top of the herbs – packed closely together, flesh side down. Pour over 25 ml extra virgin olive oil and scatter the sliced garlic over the tomatoes. Season the tomatoes with freshly ground pepper, cover with greaseproof paper and then cover the tray with aluminium foil. Bake the tomatoes in the oven for 25–30 minutes, depending on their size. The tomatoes are ready when the flesh has softened and the skins come away easily. Remove from the oven and allow to cool slightly. Brush off any herbs, garlic or salt that have stuck to the tomatoes. Remove and discard the skin while the tomatoes are still warm. Place the tomatoes in a large piece of muslin cloth, tightly tie up the corners and put it into a sieve over a large bowl to catch the tomato water released from the tomatoes. Hang for 24 hours and reserve the tomato water. Remove the tomato confit from the muslin cloth and refrigerate until ready to use.