Rating: 2.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 3 Ratings

This recipe for semi-confit cherry tomatoes, courtesy of chef Michel Roux, is used in his Cherry Tomato Tart.

The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, February Winter 2008

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Yield:
Makes 14 ounces
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Ingredients

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Directions

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  • Heat olive oil in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.

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  • Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0