I spend a lot of time scouring cookbooks and the internet for recipes to try out and nothing makes me happier than when I learn something new. That was the case when I stumbled upon this recipe in the L.A. Times a few days ago. I’d never heard the term “confit” used without the word “duck” in front of it, and had always assumed it was just a way to prepare a dish I’d probably never make. Well, it turns out that confit is not limited to water fowl; in fact, just about anything can be slowly cooked and stored under a layer of fat. I knew I’d have to try this tomato and bacon recipe as soon as possible.
Solar Roasted Tomato Confit with Bacon
2 1/2 pounds tomatoes, cut in half lenghtwise
4 cloves of garlic, minced
1 teaspoon oregano
freshly ground pepper
12 ounces bacon
Set Global Sun Oven out to preheat
Arrange tomatoes, skin side down in baking pan. Season with garlic, oregano, and pepper to taste. Cover with bacon, overlapping the strips slightly. Roast, uncovered, in Sun Oven until the bacon is crisp, about 3 hours. Remove pan from Sun Oven. Carefully remove bacon and set aside for another use. Taste and adjust for salt, the amount needed will depend on the saltiness of the bacon used. Turn the tomatoes cut side down and bring the liquid to a simmer over medium heat, simmer tomatoes for about 5 minutes. Place the tomatoes in a jar and cover with the liquid, press the tomatoes down to ensure they are completely covered. Cool completely then cover and refrigerate for up to 10 days. To use reheat gently and serve over pasta or use as a bruschetta topping.