Tomato Confit

This is a technique I use with either slicing tomatoes or heirlooms. Heirlooms have more water content than slicers so keep that in mind for cooking time. I love having these in the freezer throughout the winter to throw in sauces, soups or anything that calls for tomatoes. As I highly recommend never buying tomatoes in the winter this is a great way to keep summer deliciousness and remember it during the colder months.

To Make:

Choose enough ripe tomatoes so that, when cut in half, they cover the bottom of a large baking dish with sides.  The tomatoes will cook down considerably, but you'll need a baking dish with sides to contain the juices while cooking.   Cut tomatoes in half.  Place snugly cut side down in one layer in a large ovenproof baking dish with sides.  Salt and pepper, and you can add cut onion, pressed garlic, fresh or dried herbs on top of the tomatoes, if you wish.  You may also add 1/4 cup of balsamic vinegar as a very flavorful addition.  Pour in enough olive oil to come 1/3 up the sides of the tomatoes.  Bake for up to 2-3 hours in a pre-heated 350 degree oven, until the tomatoes are very soft and lightly caramelized and no longer give off much free liquid.  For the last 15 minutes, watch carefully. You can make several batches - some to eat now and some to freeze for later enjoyment!