This delicious confit was served to a friend at the restaurant Le Provencal (now closed) on St. Jean Cap Ferrat, on the French Riviera. It is delicious served with a crotin de chevre cheese, a swirl of fruity olive oil, and a few cracked black peppercorns as a cheese/dessert course.
- 2 lbs tomatoes (vine or roma)
- 1 lb granulated sugar
1In a heavy bottomed saucepan, place quartered tomatoes, stems removed. Do not remove the skins, nor the seeds and natural juices.
2Turn the heat one high. The natural juices of the tomtoes are plentiful, so it will bubble and boil and reduce slowly to a confit. Stir occasionally, and towards the end watch more closely so that the reduction does not burn the pan. When the confit still resembles tomatoes, and yet has enough heft to not be soupy, remove from heat. Let cool, and store in the refrigerator until needed.
3Place the crotin of chevre on one end of a plate. Place a tbsp of confit on the other. Decoratively swirl a glug of excellent quality fruity olive oil between the two. Crack 3 or 4 black peppercorns with the flat side of a knife. Sprinkle on the cheese and the olive oil. Serve as is; no crackers nor breads are needed.
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