Snack sandwiches with confit tomatoes

Votes: 1

Time: 2 hours.

Confit tomatoes are a versatile addition that can be used in many dishes and appetizers to add a vibrant flavor. Plum tomatoes are baked in the oven at a low temperature in olive oil with thyme, garlic, and red pepper, then sliced – and ready to eat! The confit has a very rich flavor, with spicy, sweet, tangy, and tart notes. Serve confit tomatoes on sandwiches, crostini, with pasta, meat, or fish as a dip. Add a little to store-bought sauce for a homemade taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1 tbsp fresh thyme
0.5 tsp crushed red pepper flakes
2 cloves garlic, crushed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 150°C.
Combine the tomatoes in a bowl with olive oil, thyme, red pepper flakes, and garlic. Season with salt and pepper to taste.

Place a rack on a baking sheet and arrange the tomato halves cut-side up on the rack. Bake the tomatoes until shriveled and softened, 1 1/2 to 2 hours.
Exit: 1.5 tbsp.
Coarsely chop the tomatoes, transfer to a serving bowl, sprinkle with freshly grated Parmesan, and serve over crostini. Use as a sauce for grilled fish or chicken, or stir into store-bought tomato sauce for a richer flavor.

Categories:

recipe / Festive dishes / Party Dishes / Appetizers / Canapes / Sandwiches / / Italian cuisine / Geoffrey Zakarian

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