Recipe: Tomates Fondues à l’huile d’olive | Tomatoes in Olive Oil | Confit Tomatoes

For me, Tomatoes are at their very very best in Autumn. Please use them in all their shapes and forms. This is a version of confit tomatoes.

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here and here. Or you might like to browse French recipes here and here. Check out our easy Autumn recipes here and here.

Preparing Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil

Tomates Fondues à l’huile d’olive

A variation on Confit Tomatoes. Again, so good especially if the tomatoes are straight from the garden. Serve with baked dishes. Or with grilled polenta and a salad. Or on inch thick fresh bread, or simply in the middle of a large white plate to enjoy on its own.

Left-overs are great in risotto!

If you are using tiny tomatoes, no need to peel them, but do reduce the cooking times.

1kg whole, vine-ripened tomatoes 750 ml virgin olive oil or more sea salt and black pepper
Bouquet Garni 4 garlic cloves, unpeeled 2 Tspn parsley, basil or fresh coriander

Put oil, bouquet garni and garlic into a flameproof oven dish or earthenware pot and heat gently for 2 minutes. Put in whole, skinned tomatoes, season lightly, cover and cook on very very low for 30 minutes (or place in a low oven for 30 – 40 minutes). Carefully turn over each tomato and cook 15 minutes or so more. Tomatoes will have absorbed most of the oil, still holding their shape but be very soft. Cook longer if necessary. Discard bouquet garni, sprinkle with herbs and serve.

0502

Tomateos Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil

Browse some of the Mid Autumn recipes


 

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