Alice Waters’ Tomato Confit

From Chez Panisse Vegetables

Confit (pronounced con-FEE) is any type of food that is cooked slowly over a long period of time. Confit as a cooking term describes long slow cooking in oil. Cooking tomatoes this way concentrates the flavor.

Fresh, local tomatoes
12 basil leaves
olive oil
1 clove garlic, thinly sliced
salt and pepper

1. Heat oven to 350°F. Line the bottom of a baking dish (choose a dish that will hold the tomatoes snugly) with 12 large basil leaves. Core and skin the tomatoes. (To remove tomato skins, submerge tomatoes in boiling water for 1 minute; remove and place in an ice water bath for a minute; the skins will then slip right off.)
2. Place the tomatoes in the dish, core-side down on the bed of basil. Sprinkle the garlic over tomatoes. Pour olive oil over the tomatoes: Oil should cover 1/4 of the tomatoes’ height, 1/2 to 3/4 inch.   Bake for 1 1/2 hours until tomatoes are soft and lightly caramelized. Serve over cooked noodles or pasta or with crostini.