Tomato Confit (Jarred Tomatoes)

By á-3209

Martha Stewart Cooking School

Ingredients

• 6 Tomatoes
• 4 garlic cloves sliced
• sugar
• basil leaves
• coarse salt
• 1/2 cup olive oil

Preparation

Step 1

Preheat oven to 200 degrees.

Make an X on bottom of tomatoes and drop them in boiling water for 10 seconds; immediately immerse them in cold ice water; peel and core them; sprinkle garlic cloves and basil leaves in bottom of baking dish; place tomatoes core side down in baking dish; sprinkle with coarse salt and a little bit of sugar, if necessary; pour olive oil over tomatoes.

Put in oven for about 50 minutes; let cool down.

When cool, place them in glass jar; pour olive oil over tomatoes in jar; take spatula and move tomatoes over for air pockets and let oil slide down in air pockets.

Must store jars in refrigerator.