Posted on 16 August 2010 by

Tomato Confit

tomato-confitBy David Harbilas

I recently began working at Aka Bistro, in Lincoln, MA.

It’s owned by Chris Chung and Christian Touche, both formerly of the renowned Clio Restaurant in Boston.

It’s always interesting to begin a new job in restaurants, mostly because you see new interpretations or variations of the same recipes that are staples in many kitchens.

Tomatoes are, of course, a ubiquitous vegetable, nearly as important as onions, and to see how some chefs choose to cook with them is enlightening. Roasting them is nothing new, yet it is also a method that is never without surprise or delight. There is nothing like a tomato that’s been drizzled with extra virgin olive oil, sprinkled with kosher salt, fresh thyme and a little salt and roasted slowly.

When done with the ripest of fruit, the result is truly sublime. We use this recipe on top of some puff pastry brushed with a black olive tapenade for an appetizer.

  • 4 tomatoes, peeled, seeded and cut into filets (see note)
  • 2 garlic cloves
  • 4 branches of thyme
  • about 1 tsp. sugar
  • kosher salt
  • fresh ground black pepper
  • about 3 T extra virgin olive oil

Lay the tomato filets on a sheet pan. Drizzle them with the olive oil and sprinkle with just enough salt to season as though you were eating them raw. Sprinkle with about 1/3 as much black pepper, just a pinch of sugar and a few leaves of thyme on each filet. Roast at 250 degrees for 1- 1 ½ hours, or until slightly dry and tender.

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