“Tomates confites” are one of the must-have in your fridge. You can add them into your sandwiches, in pizzas, in sauces, in savoury pies. There are many ways to eat them. They’re dead easy to make.
I’m almost sure tomates confites means “Roast tomatoes” in English, but please do let me know if this isn’t the case.
Sometimes, I add halved onions, whole garlic cloves to the tomatoes and I use them in other recipes.. There is one picture with onions so this is why it’s there.
These where baby-plum kind of tomatoes, with a sweet taste
for a medium size jar
Prep: 10 min – Cooking: about 2h
500g of ripe tomatoes, preferably plum variety
3 to 6 cloves of garlic
3 to 4 tbsp of olive oil
Sea salt and freshly ground pepper to taste
1 tsp of sugar (optional)
Fresh thyme sprigs
Halve the tomatoes and place them onto 1 large baking tray, preferably covered with aluminium foil. If you are using big plum tomatoes, discard the seeds. If you are using smaller tomatoes (cherry tomatoes), you may skip this part.
Crush 3 to 4 garlic cloves and spread around, add the herbs (I use fresh thyme when I can), season and finish with a drizzle of olive oil. If you think your tomatoes are not sweet, sprinkle about 1 tsp of sugar. Massage the tomatoes to spread the oil and seasoning evenly.
Roast at medium high temperature (160 degrees C) for 20 min then continue on 120 degrees C for about 2 hrs or until the tomatoes look all wrinkled, flattened and almost dried. This will depend on the size of the tomatoes you are using. Sometimes, I just extend the cooking time by keeping them in a warm oven but turned off.
Cherry tomatoes receiving the same treatment
In a sterilized jar, place the tomatoes, discard the herb sprigs; add fresh ones if you like. Cover the tomatoes with olive oil (that you will use for salads and other things). Chill for up to 10 days.
Tomates semi-confites (Semi-Roast tomatoes), half-way, cooking them more gives you tomates confites (Roast tomatoes)
Give it a try! If you are a tomato lover, you will like it. This recipe is very handy if you have a batch of tomatoes that will be spoilt if not consumed. It’s a nice way to grant them a longer life.
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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