I made this for a catering gig last weekend and it was a hit so I decided to do it again for a few friends to see if it would hold up with a few variations. The original recipe was from Thomas Keller’s French Laundry book. He uses larger tomatoes and blanches them and cooks them over 2 hours in order to achieve a fantastic tomato confit, I do things a little different. I used small heirloom tomatoes instead of Roma tomatoes for a much sweeter taste once the tomatoes are roasted. Also, I created a super intense tomato sauce with cilantro courtesy of a technique from Heston Blumenthal. I had large heirloom tomato pieces leftover from Saturday’s catering gig so instead of throwing those pieces away I saved them for this sauce. Good stuff.
- Baking Sheet
- Small sauce pan
- Mini-Heirloom Tomatoes
- Extra Virgin Olive Oil
- Kosher Salt
- Micro greens for garnish
- Cut the tops off of the tomatoes then squeeze the guts into a bowl
- Pour some olive oil and salt on a baking sheet and heat the oven to 225F
- Place the tomatoes on the baking sheet and cook until desired doneness. I cooked them for 2 hours.
- Take the guts and additional heirloom scraps and blend then reduce in a small sauce pan
- Cool the sauce mixture down then add some cilantro and a little salt
- Plate the sauce then place the tomatoes on top and garnish with micro greens