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A Recipe for Tomato Confit

Even though tomatoes are a New World food, their popularity and versatility have earned them a noble place in many world cuisines.  Morocco has made creative use of this versatile food, as this recipe can attest!

Why Not Try . . .

. . . roasting the sesame seeds in the oven? Spread them in an even, single layer on a baking sheet, and bake for about 5 minutes, stirring once to ensure even browning.
Ingredients
  • 2 1/2 - 3 ounces sesame seeds
  • 8 large, ripe tomatoes
  • 5 ounces olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
Procedure
  1. Preheat oven to 275º.
  2. Heat a dry frying pan and toast the sesame seeds for 2 minutes while stirring.  Keep aside on a plate.
  3. Put the tomatoes in an oven-proof dish, add the olive oil, and bake for about 20 minutes.  Remove from the oven and leave to cool. Then quarter the tomatoes and remove and discard the skin and seeds.  Cut the tomato flesh into small cubes (about 1/2 inch).
  4. Bring the honey to the boil in a saucepan and lower the heat. Add the tomatoes and season with salt and pepper.  Leave to simmer for 2 minutes.  Put in a serving dish and sprinkle with the sesame seeds.  Leave to cool before serving.
Preparation Time: 45 minutes
Servings: 6
Source: The Momo Cookbook, by Mourad Mazouz
Submitted to Caravan Cuisine by: Amanda Jones

Even though tomatoes are a New World food, their popularity and versatility have earned them a noble place in many world cuisines.  Morocco has made creative use of this versatile food, as this recipe can attest!

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This entry was posted to Caravan Cuisine on Thursday, June 2nd, 2011 at 8:00 am and is filed under Salads.

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