I had nothing better to do than roast some tomatoes for 3 1/2 hours.
No big deal...
(Before Pictures)Dorie's website/blog where you can see how to make this dish. Even the most novice cooker can proudly make these tomatoes.
Confites is the French word for confit (pronounced "con-fee"). It is a term used to describe the process of immersing different foods in a substance, such as olive oil, for both flavor and preservation. That means you COULD cook these tomatoes, submerse them in olive oil and save them for a rainy day. There are a lot of things I COULD do, but that is not one of them. I'm greedy - I can't "save" good food for another time, I have to eat it right away!
The reason these tomatoes have to cook low and slow is because that is how you concentrate their flavor. They are naturally sweet and this process brings that to a whole new level. I roasted a few garlic cloves and fresh rosemary alongside the tomatoes for another level of flavor. These are absolutely delicious all on their own or you can toss them with pasta or add to a salad... the possibilities are endless! My lunch today consists of some spaghetti, sauteed mushrooms and these sweet little nuggets of goodness.
To see how others fared with these slow-roasted tomatoes, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.