There is truly nothing more simple than this dish. The only tricky thing is allowing 3 hours for the tomatoes to slow roast in the oven. Which I didn’t. I made Neil photocopy the recipes for the first few weeks of August’s French Fridays with Dorie so we could make them in Alsace (where we are right now) and Burgundy (where we will be next week) but didn’t read though this one completely before I started it. Meaning that when we returned home from a day out in Strasbourg (eating hearty Alsatian fare) the other day and had planned a light meal including these tomates confites, my heart sunk to see they required three hours in the oven. No matter. I cranked up the heat and roasted them at around 400F (instead of the recommended 225F) for around an hour and they were perfect.
Neil and our friend Cathy decided they would be perfect for baguette bruschetta with a a bit of garlic and some fresh basil from the garden. Which they were. With a glass of rosé, bien sûr.
Dorie recommends making these and storing them in a jar in oil in the fridge for a few weeks and I am thinking when I get home I might just be doing this with the tomatoes on our vines at home. Such a simple technique. So tasty.
Want to join French Fridays with Dorie? Join here.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.
Keep up with me this summer through my Summer 2011 Flickr set. I will be updating this with day to day pictures (read: not all food photos!) fairly regularly so head on over there if you are interested. You never know what or who you might see there, like, you know… Dorie….