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Confit Tomatoes with Thyme and Vegetable "Spaghetti"TheWorldWideGourmet.com

Flavors of Belgium

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 30 minutes + 1 hour to cook the tomatoes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:249.3 kcal

Proteins:1.5 g

Fats:24.3 g

Carbohydrate:7.4 g

Fibers:1.2 g

Sugar:1.3 g

Cholesterol:11.1 mg

Sodium:33.4 mg

Calcium:22.9 mg

Energy:1998 kcal

Proteins:12.4 g

Fats:194.9 g

Carbohydrate:59.7 g

Fibers:9.3 g

Sugar:10.7 g

Cholesterol:88.6 mg

Sodium:268.1 mg

Calcium:183.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

8

tomatoes

1

bunch of fresh thyme

750

ml

bottle of cold pressed olive oil

1

bunch of basil

10

g

chervil, dill and chives

1

celeriac (celery root)

1

carrot, cut into spaghetti like strands

1

zucchini, cut into spaghetti like strands

salt and pepper

10

g

cooked green beans

45

handful of raw spinach

METHOD

Preparing the Confit Tomatoes

  1. Hull the tomatoes and cut into quarters; squeeze out the seeds;
  2. place on a baking sheet and cover with olive oil; season with salt and pepper;
  3. add the thyme leaves;
  4. place in a 90° C (200° F) oven for 30 to 60 minutes, depending on the ripeness of the tomatoes.

Sauce

  1. Peel and cut the celeriac into pieces; cut in salted water until tender; drain; season with salt and pepper; add the cream; purée;
  2. separately, purée the green beans and spinach in a blender.

Presentation

  1. Coat the bottom of 4 plates with the celeriac cream sauce;
  2. pour the green sauce on top in an eight-branched star shape;
  3. between each branch place a drained confit tomato wedge; sprinkle with dill and chives;
  4. separately, combine the carrot and zucchini "spaghetti" with a little vinaigrette (oil, vinegar, mustard); roll into dome shape with some chervil; place in the centre of the plates and insert a sprig of basil in the top.

SOMMELIER

I recommend an Alsatian wine, such as a Pinot Blanc, to accompany this dish,

CHEF'S NOTES

This vegetarian dish contains all the flavors of the sunny south.



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