Tomato Confit
Recipe from Daniel Boulud’s Cafe Boulud Cookbook, by Daniel Boulud and Dorie Greenspan, published by Scribner, 1999
Show: Emeril Live
Episode: Terrines
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- Recipe categories: Meat, Vegetables, Tomato,
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Total Reviews: 5
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By chefrox
on August 21, 2011
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Delicious,I did them with skins on and after an hour gently pulled them off and continued baking. Baked them for 4 hours , because I had 2 pans in oven. Rotated them half way. Added a lot more basil and thyme.
By cupcake absolute
Near Yorktown,VA.
on July 07, 2011
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Be carefull with the Bay Leaves. Persian are more supple than California Bay Leaves. These CAN choke a person. New York Times had a huge lawsuit a long Time ago because recipe did not stipulate to remove Bay Leaves and a person's throat was injured. Be Very Aware, especially if Novice Cook/Baker.Since quite pungent, remove before ingredients go into a jar or in bowl to serve...
By sow
McAllen, TX
on June 28, 2011
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I just made this for the second time, after buying a huge bag of tomatoes at a farmer's market. They are so delicious! With my oven, I find that 3 hours is perfect. I also find it easier to roast them with their skins, as it is quicker to just slip the skins off when they're cooled. This is most definitely a great side dish, and they are wonderful on sandwiches, as well. I'm sure they would make an awesome sauce, too!
By nat.pardo_1184117
chicago, IL
on October 06, 2004
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I am an avid tomato fan, i love them, they are the best fruit on the face of the earth! This recipe was great and i will DEFINETELY use it again.
By artist_584564
Inglewood, CA
on July 13, 2004
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Fabulous method which produces intense tomatoe flavor. As is, makes a great side dish. If pureed, is a wonderful sauce. Can be varied by adding fresh basil or parsley, etc. Keeps refrigerated a long time so can be made ahead.