Best Thomas Kellers Tomato Confit Recipes

Thomas Keller's Tomato Confit image

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 4

12 plum tomatoes
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons minced fresh thyme

Steps:

Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a sharp paring knife, cut out and discard stem end of each tomato; score opposite end. Place tomatoes in a large bowl.
Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice.
Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up, on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme.
Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.

Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes image

Provided by Martha Stewart

Number Of Ingredients 12

8 small squid (about 8 ounces), cleaned, tentacles trimmed and reserved, bodies halved lengthwise
Milk, for soaking
12 baby fennel bulbs, trimmed
2 cups Thomas Keller's Shellfish Broth Thomas Keller's Shellfish Broth
Coarse salt and freshly ground white pepper
Extra-virgin olive oil
4 cloves garlic, unpeeled, smashed
4 sprigs fresh thyme
8 pieces Thomas Keller's Tomato Confit Thomas Keller's Tomato Confit, halved lengthwise
Canola oil
4 large or 8 small pieces bass fillet (1 1/2 pounds total), pinbones removed
1 tablespoon finely chopped fresh parsley

Steps:

Place squid in a small bowl; add enough milk to cover. Let soak, refrigerated, for at least 2 hours or up to 1 day.
Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add fennel; cook until tender, about 5 minutes. Using a slotted spoon, transfer to ice bath; drain, and set aside.
Preheat oven to 325 degrees. In a small saucepan, bring shellfish broth to a simmer over medium heat; reduce by half.
Meanwhile, drain squid on paper towels; season with salt and pepper. Heat 1/8 inch olive oil in a medium ovenproof skillet over medium heat; add fennel, garlic, and thyme. When oil begins to sizzle, transfer pan to oven. Add tomato confit after 2 minutes.
Lightly coat a large skillet with canola oil; set over medium-high heat. Season both sides of the fish with salt; season the flesh side with pepper. Add fish to pan, skin-side down, reducing heat to medium-low; weight fillets briefly with another skillet to prevent curling. Remove skillet, and cook until skin is golden and crisp, 4 to 5 minutes. Using a spatula, turn over fish and cook for 1 minute; drain on paper towels.
Bring shellfish broth to a simmer; add squid, and simmer until bodies begin to curl, about 1 minute. Stir in parsley; remove from heat.
Remove pan from oven; drain fennel and tomatoes on paper towels.
Divide fish among 4 serving plates, centering them skin-side up; arrange fennel, tomatoes, and squid around fish. Pour one-quarter broth around each serving. Serve immediately.