Too many tomatoes from the garden? You wonder "What can I make with all these?" ....
Or you want to know how to have the amazing fresh tomato taste in the winter?
This is fab, easy and freezes very well. It reduces the tomatoes volume so if freezer space is an issue, as it is for me [full of berries]...then this is ideal!
Basically cut the tomatoes about 1/2 cm thick, and fill any baking dish with them. It is best to use the ends on the top as their skins protect the tomatoes under them. Add onions, garlic, hot peppers and lots of fresh basil. If you like these - add lots! It's a very versatile dish. Mix all but put the tomato end on the top.
Lastly, sprinkle with some salt and lots of virgin olive oil.
Bake slowly about 250F. It's best to bake about 2 hours or even more. It's the slow cooking that caramelizes the tomatoes. Experiment and enjoy!
You can eat alone, with pasta, with cheese, with a grain, with a legume.....create!
The name of the above recipe? Confit! See here for more pics.