Confit Tomatoes
Chef Daisley Gordon of Campagne and Café Campagne – Seattle, WA
Adapted by StarChefs.com
April 2009
Yield: 15 to 20 servings (1 serving: 1 small roma tomato)
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INGREDIENTS
Roma Tomatoes:
15 to 20 roma tomatoes (depending on their size)
Light Syrup:
3 sprigs fresh thyme
1 teaspoon mustard seeds
2 teaspoons broken star anise
1 teaspoon anise seeds
1 teaspoon coriander seeds
2 bay leaves
½ teaspoon black peppercorns
½ bulb garlic, crushed
1½ liters white wine
1 cup sugar
To Assemble and Serve:
2 tablespoons poaching liquid
Sea salt and freshly ground black pepper
Butter
METHOD
For the Roma Tomatoes:
Peel the tomatoes by first scoring an “X” on bottom ends, removing the stem cores and submerging into boiling water for 10 to 15 seconds. Shock the tomatoes in an ice bath and remove at once when cool. Working over a bowl, halve the tomatoes from the top to bottom and remove the seeds without damaging the ribs. Strain the resulting tomato juice into a bowl and reserve.
For the Light Syrup:
Put the thyme, mustard, star anise, anise, coriander, bay leaves, peppercorns, and garlic in a sachet. Put the wine, sugar, reserved tomato juice, and sachet in a pot and bring to a boil; simmer for 10 minutes.
To Assemble and Serve:
Transfer the tomato halves to a half hotel pan and cover with the light syrup and sachet. Cover the pan with foil and poach for 1 hour on the slow part of the grill. Remove foil and transfer the contents to a fresh pan to cool. Tomatoes should maintain their shape when finished.
Once cooled, place the tomatoes in a sauté pan with 2 tablespoons poaching liquid. Season to taste with sea salt and pepper. Heat the tomatoes through and reduce the liquid to a glaze, adding a small nub of butter to bind the glaze. Use the tomatoes as a component or garnish to a dish.
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