Confit tomatoes

I attended a sourdough class at Kuluntu in Dallas over the weekend. As well as it being an absorbing, informative and fun class, Stephanie also served lunch. One of the accompaniments was "confit tomatoes". Why had I never thought of this? Absolutely delicious - almost candy like. Sweet, tart, pungent, .... So, of course I had to give it a go. I used cherry tomatoes and olive oil. And did everything by instinct.

Ingredients

2 cups cherry tomatoes

1 shallot sliced thinly

Enough olive oil (I didn't see any need for extra virgin) to cover the tomatoes. Looked to be about 1 1/2 cups.

Salt, to taste

Method

Put the tomatoes into an acid resistant saucepan (I used a small stainless steel saucier). Add the sliced shallots and mix around with your fingers. Cover the tomatoes and shallots with the olive oil and start to heat slowly. When the temperature of the oil reaches 195, turn it way down and hold the mixture between 190 and 195 for 90 minutes.

Strain the oil off. Salt the tomatoes and transfer to a dish to cool. Refrigerate. They will keep for a few days, but they won't last that long!