Ingredients for - Ruby tomato confit
How to cook deliciously - Ruby tomato confit
1. Stage
Wash medium ripe tomatoes (preferably fleshy), cut off the stalks. Cut tomatoes into 4 pieces if they are large. Place them on a baking tray lined with parchment. I had 2 baking trays. Put in a heated oven to 160 degrees for 20-25 minutes.
2. Stage
Cool the tomatoes a bit, remove the skin. Don't be alarmed, the skin is very easy to remove. And the whole operation you will do rather quickly. Put the peeled tomato slices in a deep and wide metal container.
3. Stage
In a deep bowl, put all the loose spices, grind well with a mortar or pestle.
4. Stage
In a container with tomatoes add salt, sugar and spices. Stir gently and put on the fire. The confit is quite sweet (that's why it is a confit), so you can reduce the sugar to your taste. Initially, the recipe stated 500 grams of sugar per 1 kg of tomatoes, but I decided that it would be too sugary and reduced the sugar to 300 grams.
5. Stage
Cook for 1-1.5 hours, stirring occasionally. Cooking time depends on the juiciness of the tomatoes. During this time, the confit should boil away, almost 2 times. While the tomatoes are boiling, prepare jars - wash and sterilize.
6. Stage
After the time has expired, add to the tomatoes squeezed garlic and vinegar, stir and cook for another 30 minutes. Hot jam spread in hot sterilized jars, roll up and cover until it cools.
7. Stage
I ended up with three 0.5 liter jars and another half of a 0.4 liter jar to try.
8. Stage
When the leftover confit sauce cools, you can cut the bread and try it! Very tasty and unusual!
