A Year of Days: Day 166 - Confit de Tomates

One of the nice things as Summer approaches is the availability of vine tomatoes and one of my favourite things to do with them is to make Confit de Tomates - conserved tomatoes. After cutting the tomatoes into thinnish segments and arranging them in a pan they need to be seasoned with salt, pepper, mixed herbs, a little sugar, lots of garlic and then liberally soused in virgin olive oil. All that remains to do is to dry them - not cook them - in a low oven at about 120 C... the picture is of a batch ready for the oven.

Once dried - this batch took 4 hours - I add lots of torn fresh basil leaves and leave them for 24 hours for the flavours to infuse. Great with a glass of bone dry sherry as an aperitif or tossed with fresh pasta as a starter or main course.

[Margo Sayer]

I know, I know...and anticipating the pleasure of eating them, accompanied by the bone dry. Bliss awaits us!

[Joan Robillard]

I think I remember you doing a similar picture maybe last year. They do sound yummy may have to try when our tomatoes come but not until late July.

[Richard Sayer]

@joansmor I did a fresh tomato salad last year - different, but equally yummy!

[Joan Robillard]

Then someone else must have done the cooked ones. And I am confusing your fresh with their cooked. Senior moment. Both make me hunger for our tomato season which is way to short. Think of me when you enjoy yours.

[David]

Can't you just eat them with the dry sherry and avoid all that preparation fuss? :-)

[Richard Sayer]

@yrhenwr Philistine!

[David]

@vignouse :-) On second thoughts, Richard, tomatoes adversely affect my arthritis, so I'll just take the sherry!