Tomato Confit

Who knew tomatoes in winter could be just as delectable as they are in summer? Dirt Candy’s chef Amanda Cohen prepares them using a simple confit technique: fresh tomatoes (any variety!) are slow-roasted in lots of olive oil with garlic, ginger, and basil until soft and deeply flavorful. Slather them on crusty bread—or just about anything, from eggs to fish to pasta—to take away the winter doldrums.
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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

4 large plum tomatoes, about 1 lb, washed and dried, or 1 lb of any tomato variety, from beefsteak to cherry

2 cloves garlic, peeled

3 slices ginger, peeled, about ?-inch thick

2 sprigs basil, washed and dried, use 3 sprigs for stronger basil flavor

2 cups extra-virgin olive oil, or enough to cover tomatoes

Crusty bread for serving

Directions

  1. Preheat oven to 250 degrees F. If using larger tomatoes, such as beefsteak or plum, slice in half; if using cherry tomatoes, leave whole. Place tomatoes in a baking dish in an even layer; add garlic, ginger, and basil. Add enough olive oil to cover. Bake uncovered until soft and brown, 2–2½ hours. (Note: If using small tomatoes, begin checking for doneness after 1 hour.)
  2. Confit is done when tomatoes are lightly brown and have collapsed. Drain the oil and reserve. Reserve tomatoes; discard the garlic, ginger, and basil. Serve tomatoes on thick slices of crusty bread, with reserved oil for dipping. (Tomatoes will last up to 1 week refrigerated; oil will last up to 2 weeks refrigerated.)
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