Results tagged confit from David Lebovitz

Making Glazed Fruit: Citron

glaceed citron

A few times I’ve been fortunate to visit the places in Provence that candy whole and sliced fruits. Aside from the usual candied orange and lemon peels, they also candy whole cherries, strawberries, pineapple rings, angelica, Clementine slices, and even whole pumpkins and pineapples. And let me tell you—it’s quite a sight seeing all those glistening fruits lined up on their drying racks.

candied fruits candied pears

The first time I paid one of them a visit, I didn’t even need to ask for directions; I just saw the building with all the clouds of steam billowing out of the windows and doors, and went inside.

candied clementines in Provence

At home, I frequently candy citrus zest and even citron pieces, but wanted to try to candy long, beautiful citron wedges, like one finds in shops specializing in candied fruits and places like Confiserie Florian (above).

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Preserved Tomatoes Recipe (Confit of tomatoes)

tomato plate

Recently the proliferation of heirloom tomatoes at greenmarkets harkens back to the days of yore, when tomatoes were beautiful and irregular and presumably so full of flavor that after one bite you could boast about how good it was for the remainder of your life and try to make everyone feel like you know something that they don’t know and how much richer your life is than theirs because you’ve had this amazing tomato experience and they haven’t.

Tomatoes

Nowadays the marketers and growers have gotten smart. It’s fairly easy to come across tomatoes sold ‘on-the-vine’ that look old-fashioned. But when you get them home and slice them open, they taste negligibly better than any of the other tomatoes at the supermarket…and cost twice as much. They just have a redder color and come with their stems attached.

campari tomatoes

Here’s an excellent recipe for encouraging flavor and sweetness from any tomatoes, even ones that are less-than-ideal, using a technique called making a confit. The slow roasting with olive oil concentrates and sweetens flavors, making ordinary tomatoes boast-worthy.

tomato.jpg

Confit of Tomatoes

Adapted from The Sweet Life in Paris

1. Buy some tomatoes, just about any variety will do. 2 pounds (1 kg) is a nice amount.

2. Wash and dry them, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup (60 ml) and 1/3 cup (80 ml) should do.

3. Sprinkle in coarse salt and freshly-ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down. Don’t be bashful; it’s okay to really pack them in.

4. Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1 teaspoon) and add a few bay leaves.

5. Bake the tomatoes in a 350 F (180 C) oven until they are soft and cooked throughout (a paring knife should pierce them easily), which should take at least 45 minutes.

6. Once they’re soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.

Use them to toss into pasta, slightly chopped, or warm them and spoon them whole onto hot garlic toasts, perhaps with a few filets of good anchovies, and shower them with lots of fresh herbs. They’re also nice served alongside a summer salad with some goat cheese, all drizzled with a bit of the tasty olive oil and juices.


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