{"id":362,"date":"2013-06-23T21:30:11","date_gmt":"2013-06-23T19:30:11","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/06\/tomates-confites-lhuile-dolive\/"},"modified":"2023-02-18T17:44:18","modified_gmt":"2023-02-18T16:44:18","slug":"tomates-confites-lhuile-dolive","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/tomates-confites-lhuile-dolive\/","title":{"rendered":"Tomates confites \u00e0 l’huile d’olive"},"content":{"rendered":"
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C\u2019est la saison des ap\u00e9ro sur le balcon<\/strong> : apr\u00e8s s\u2019\u00eatre inond\u00e9 de soleil, on en veut encore ! Profitons des derniers rayons de la journ\u00e9e avec des petites choses estivales \u00e0 picorer<\/strong>. J\u2019aime proposer des produits originaux et j\u2019aime surtout que cela ne me co\u00fbte pas un bras \u00e0 chaque fois. (J\u2019aime beaucoup les ap\u00e9ro.)<\/p>\n

Forc\u00e9ment des tomates confites<\/strong> c\u2019est bien, fait soit m\u00eame c\u2019est mieux (idem pour les fromages marin\u00e9s<\/strong>). Je pr\u00e9vois de grandes quantit\u00e9s pour en faire des piques au fromage, des pains sp\u00e9ciaux, des tartines ou encore des fougasses.<\/p>\n<\/div>\n<\/div>\n


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Pour pr\u00e9parer des tomates confites, il faut s\u2019y prendre \u00e0 l\u2019avance. On commence en se procurant des tomates allong\u00e9es s\u00e9ch\u00e9es<\/strong>. Soit on en passe des fra\u00eeches au four ou au d\u00e9shydrateur, soit on profite d\u2019un s\u00e9jour chez les copines \u00e0 Fr\u00e9jus<\/strong> pour en acheter du tout pr\u00eat (du tout sec).<\/p>\n

La veille, verser sur les demi-tomates s\u00e9ch\u00e9es de l\u2019eau bouillante et couvrir.<\/p>\n

Le lendemain, bien les \u00e9goutter. Puis mettre en pot avec des aromates. Il faut bien recouvrir le tout d\u2019huile d\u2019olive, secouer l\u00e9g\u00e8rement pour faire \u00e9chapper les bulles d\u2019air et fermer herm\u00e9tiquement.<\/p>\n

Conserver dans le noir pendant une \u00e0 deux semaines. Plus on attend, meilleur c\u2019est !<\/p>\n<\/div>\n<\/div>\n

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J\u2019ai choisi une huile d\u2019olive vierge <\/strong>toute simple, quelques feuilles de laurier<\/strong> (piqu\u00e9es aussi chez une copine \u00e0 Nevers) et des gousses d\u2019ail<\/strong>.<\/p>\n<\/div>\n<\/div>\n


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Confit tomatoes in olive oil<\/strong><\/em><\/p>\n

It’s the aperitif season<\/strong> on the balcony: after sun-drenched, we want more! Enjoy the last sunbeams of the day with little things to peck. I like to offer original products and I especially like that it does not cost me an arm each time. (I am loving french \u00ab\u00a0ap\u00e9ro\u00a0\u00bb.)<\/em><\/p>\n

Necessarily confit tomatoes<\/strong> are good, and better home made (same for pickled cheese<\/strong>). I plan to make large quantities to use it on pikes cheese, breads, toasts or focaccia.<\/em><\/p>\n

To prepare the tomatoes, you have to make it in advance. It begins by providing dried elongated tomatoes<\/strong>. Either bake fresh tomatoes in the oven or the dehydrator, or you can enjoy a stay in Frejus friends to buy it.<\/em><\/p>\n

The day before, pour boiling water on dried tomato halves and cover.<\/em><\/p>\n

The next day, drain well. Then put in a pot with spices and aromates. It must be covered by olive oil, shake gently to avoid any air bubbles and close tightly.<\/em><\/p>\n

Store in the dark for one to two weeks. The longer we wait, the better the taste!
\nI chose a simple virgin olive oil<\/strong>, a few bay leaves<\/strong> (also stitched at a friend’s in Nevers) and garl<\/strong><\/em>ic.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

C\u2019est la saison des ap\u00e9ro sur le balcon : apr\u00e8s s\u2019\u00eatre inond\u00e9 de soleil, on en veut encore ! Profitons des derniers rayons de la journ\u00e9e avec des petites choses estivales \u00e0 picorer. J\u2019aime proposer des produits originaux et j\u2019aime surtout que cela ne me co\u00fbte pas un bras \u00e0 chaque fois. (J\u2019aime beaucoup les… Poursuivre la lecture Tomates confites \u00e0 l’huile d’olive<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,9],"tags":[14,141],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/362"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=362"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/362\/revisions"}],"predecessor-version":[{"id":1388,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/362\/revisions\/1388"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/220"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}