Tuesday, 29 January 2008

Simple Suppers: Tagliatelle with Confit Tomatoes, Mozzarella and Basil



Now that my cooking hours have sharply increased this year (more about that when I can talk about it..), I tend to find myself cooking projects at the weekend, particularly things that require patience and slow, sustained cooking. Confit is one such method, and is one that is particularly in vogue with countless chefs. I figured that this method would work well with tomatoes that I had shamelessly bought out of season - but would yield a delicious bounty that would grace some perfectly cooked pasta and a torn ball of Buffalo Mozzarella. You need many hours for this, so it's a perfect job that you can start in the morning and enjoy the fruits of your labour in the evening.
To prepare the tomatoes (I used plump vine tomatoes for maximum flavour) they were first blanched in hot water and refreshed in iced water to remove their skins. The seeds and ribs were removed and the tomato flesh cut into quarters and laid flat on a shallow baking tray. These were then anointed with slivers of garlic and a few thyme leaves, some good extra virgin olive oil and Maldon or Halen Mon sea salt.
The tray is then put into a low oven (80 degrees) and left for at least three to four hours until the tomatoes are softly cooked and silky.
These became the perfect base for a light pasta sauce with a hint of garlic and tumbled through some Tagliatelle. Torn Mozzarella and basil leaves finished the dish off, along with a final drizzle of good olive oil.

17 comments:

Squishy said...

I think blogger is having a meltdown over the past few days. Finally letting me comment.

Great looking dish. Never thought of doing a confit of tomatoes before. Very fresh and inviting dish. I will definitely be making this. Love your flavor profiles. Well done and keep up the good work.

aforkfulofspaghetti said...

A classic dish with a twist - I shall definitely have to try 'confiting' the tomatoes...

Emiline said...

I always see the word, confit, everywhere, but I'm not sure I get it. Is it a technique, or a type of dish?
I just think of duck confit.

Anthony said...

*drool* YUM :-)

The Human Sperm said...

I think your food looks like shit.

Helen said...

The tomatoes sound delicious Steven. I think I will try it - you've got to make the effort with them at this time of year!

Vida said...

Hey Steven, delicious as always... Are you still planning on coming to Oz??? Vida x

Anonymous said...

Yum yum yum yum yum!

lucylastic said...

Missing seeing anything new over the last month - have been trying all your recipes and loving most of them! Especially like the Tsar's Christmas breakfast - although it's too scrummy to save for once a year - we've had it the last two Sundays!! Yummy indeed. Lucy

The Phantom Chef said...

Agree with the sentiments of the above posters. Looks simply fabulous

Mary said...

just found your blog after reading the Easter 'Olive' magazine, also popped in to look at Hannahs - my mouth is watering! Best of luck Steven!

anemone27 said...

Looks gorgeous. Liked your photos of Penzance and Newlyn where I grew up. Were you sous chef to Sat Baines on Great British Menu last night? Looked like you but they didn't show a close up.

Buggles Balham High Road said...

So pleased to have found your Blog and am enjoying seeing you on Great British Menu.

Thanks for the recipes and cookery methods.

I wish you well and look forward to eating your food one day.

anemone27 said...

I too am enjoying watching you on Great British Menu. Another 'must see' foodie programme. Look forward to seeing you on tv more in the future. Currently watching Tommi Miers from Series 1(?) in her Spanish series. Best wishes for the future.

michelle @ TNS said...

i'm not totally sure what makes it confit, but i AM sure that i want to make this for dinner over the weekend.

that's some gorgeous mozzarella.

Vida said...

Missing your posts... Vida x

connie said...

Your masterchef series just aired the final episode here in Hong Kong and I just love your food :)

did slow roast tomatoes before but without the first few steps. Will definitely try your recipe!!