Recipes Tomato Confit Le Cellier Canada – Epcot

from the Pan-seared Halibut – topped with Tomato confit served over braised red beets menu item

3 tablespoons extra virgin olive oil
Freshly ground white pepper
3 cloves garlic, peeled, split, germ removed and finely sliced
10 basil leaves, torn
4 springs thyme leaves only
2 bay leaves, broken
20 ripe plum tomatoes, peeled
¼ to ½ teaspoon sugar

Method of Preparation:
Center a rack in the oven and preheat the oven to 200 degrees. Line a baking sheet with foil and pour about 2 tablespoons of olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme and bay leaves over the oil. Cut each tomato lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seed. Lay the tomato halves cut-side down in the pan. Wiggling the tomatoes so that each tomato has a coat of oil on its cut sides. Using a pastry brush, give the tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt and pepper and a little sugar. Scatter the rest of the garlic, basil, thyme and bay leaves on top of the tomatoes.

Slide the pan into the oven and bake the tomatoes for 2 ½ hours or until they are very tender but still able to hold their shape.

Turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Cool the tomatoes to room temperature on their pan.

When the tomatoes are cool, transfer them to a jar, stacking them neatly. Pour whatever oil remains in the pan over the tomatoes. If you plan to keep the tomatoes longer than 1 to 2 days, pour in enough olive oil to cover and refrigerate.