Even though “Confit” means slow cooked, these tomatoes can slow marinate for hours on the counter. Generally we marinate for about 4 hours.
Ripe Beefsteak tomatoes work best, compared to Cherry or Grape.
Beefsteak Tomato Confit
The amount of olive oil by no means covers the tomatoes, but it does allow them to be thoroughly coated.
Please use high quality Extra Virgin Olive Oil, or you will miss some of the magic of this very simple recipe. Finishing EVOO is even more expensive than EVOO and comes in a much smaller bottle.
Use the tomatoes as part of a Mezze with Tzatziki, Hummus, Mediterranean Meatballs and pitas; or draped over top of thick slices of grilled bread.
Ingredients
- 2 medium (330 gr) beefsteak tomatoes, after cored 10 CHO
- Sea salt and fresh ground pepper 0 CHO
- 2 TBSP Extra Virgin Olive Oil 0 CHO
- 2 TBSP FINISHING Extra Virgin Olive Oil 0 CHO
- 6 rosemary springs, preferably young fronds 0 CHO
- 1/8 tsp. garlic, minced 0 CHO
- 1 TBSP capers 0 CHO
- Red Wine Vinegar optional, (if serving with grilled bread) 0 CHO
TOTAL CHO 10 CHO
- 2 SERVINGS = 5 CHO EACH
- 4 SERVINGS = 2.5 CHO EACH
Instructions
- Core tomatoes and slice about ¼ inch thick. Layer on a plate, overlapping a bit, but not stacking them on top of each other.
- Sprinkle sea salt and a bit of black pepper on top of the tomatoes.
- Place the olive oils in a small bowl, add the minced garlic and capers. Stir to incorporate and spoon the oil over the tomatoes.
- Sprinkle rosemary fronds or any other sprigs you prefer.
- Let rest on the counter a minimum of 1 hour and up to 4 hours.
- Serve as part of a Greek Mezze or grill thick slices of bread and add tomatoes and a bit of the oil on top. Adjust seasoning if you prefer.
