Making tomato sauce is not complicated. It is even one of the most prepared dishes in the world. But when it is sublimated by long cooking, in the oven and embellished with skilfully selected ingredients, then the purpose is quite different. Indeed, here, beautiful heirloom tomatoes are chosen for their great taste.
The secret lies in a gentle and long cooking, very long so that the tomatoes are stewed as desired.
HOMEMADE CONFIT TOMATO SAUCE
2 kg heirloom tomatoes
1 onion, finely diced
3 large garlic cloves
4 bay leaves
3 sprigs of fresh thyme
4 tbsp aged balsamic vinegar
2 tbsp olive oil
1 tsp sugar
2 good pinches of Espelette pepper
Salt and pepper
Preheat the oven 150°C
Heat a large pot of water. Make a cross cut on the back of the tomatoes. When the water is hot enough, immerse the tomatoes, leave them between 1 and 2 minutes, then take them out and plunge them into a large bowl of ice water. The skin will lift up with much ease. Continue with all the other tomatoes. Cut the flesh into petals, set aside.
In an ovenproof casserole, put all the ingredients cold. Tomatoes, chopped onion and garlic, herbs (bay leaf, thyme, parsley), Espelette Pepper, sugar, salt and pepper. Drizzle with olive oil and balsamic vinegar, mix and bake.
The top will be more cooked than the bottom, this is normal. This is why you will have to remember to mix your sauce at least every 1/2 hour.
Depending on the oven, your sauce will be perfectly candied after 2.5 to 3 hours. If necessary, add a little water during cooking. Not all tomatoes have the same water content. Taste, adjust seasoning if necessary and store until ready to use.