Traditional recipes

Oil-Poached Tomatoes

Oil-Poached Tomatoes

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

Ingredients

  • 1 head of garlic, cloves separated
  • 1 pound plum tomatoes (about 6), halved, cored

Recipe Preparation

  • Preheat oven to 300°. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.

  • Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then slip off skins. Discard herbs.

  • DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and ­chill.

Recipe by Michael Anthony,

Nutritional Content

Calories (kcal) 150Fat (g) 14Saturated Fat (g) 2Cholesterol (mg) 0Carbohydrates (g) 7Dietary Fiber (g) 2Total Sugars (g) 3Protein (g) 1Sodium (mg) 490Reviews Section

Olive Oil Poached Shrimp with Sun-dried Tomato Cream Sauce and Tomato Basil Pistou

I'm bringing you my most loved way to cook shrimp, and well any fish for that matter. Olive oil poached shrimp. It is beyond simple and surprisingly quick. Poaching in olive oil adds tons of flavor to whatever you're cooking in it. The shrimp is ultra buttery and they are cooked to perfection. And that leftover olive oil? Please don't throw that away! It is special and can be used again. Think a killer dressing or sauce for other seafood, or simply use again to poach some fish!

Poaching, also known as confit, is the method of submerging something in oil or fat that is barely hot. It will hold only the most gentle of simmers. The most well-known is probably duck confit, but garlic confit and confit tomatoes have grown in popularity as well.

You didn't think I would leave you sauceless did you? To pair with this easy poached shrimp, we have a sun-dried tomato cream sauce and a tomato basil pistou. The best way I can describe this beautiful recipe is when French meets Italian, and summer meets fall.

This recipe post is sponsored by O-Live & Co.. I was compensated for my time, however all opinions are always my own. Thank you for supporting the brands I use and love so much!

I&rsquove partnered up with my friends at O-Live & Co. to bring you a simple, yet mouthwatering dinner: olive oil poached shrimp with a sun-dried tomato cream sauce and finished with a tomato basil pistou. Putting the last of the summer produce to work!

O-Live & Co. is a sustainable company and the first ever 100% carbon neutral olive oil brand in the world. Their mill is located in the heart of their groves, allowing for their olives to be pressed within hours of picking, unlike other brands where olives are transported for days and become moldy. This gives the incredibly low acidity level of 0.2%, compared to the average of 0.8%, when olives are transported for days and become moldy. O-Live has won countless awards globally and scores 97/100 in the Flos Olei rankings, which is the world&rsquos most prominent olive oil ranking system.

Today I am featuring their Everyday Extra Virgin Olive Oil. This olive oil works fabulously with this dish because it is mild in flavor, very smooth, and has a great buttery taste. It is the perfect poaching liquid, and is a great addition to both the Pistou and sun-dried tomato cream sauce. I love to pair the shrimp with parmesan polenta or pappardelle noodles for a full dinner meal. Also great to serve it on its own paired with some crusty bread (of course!) as a midday snack or appetizer.

Purchase stress-free directly through their online store or use their store locator to find where to purchase in-person near you today!


Olive Oil Poached Salmon with Indian Spices

Poaching fish—gently cooking it in a liquid over low heat—is a classic French technique. Traditionally, the poaching liquid is a light broth, known as a court bouillon, and the finished fish comes out delicious, light, and flaky. That classic technique is the foundation for a different way of cooking fish—poaching in olive oil. Put simply, this method involves submerging a piece of fish (or shrimp) in a bath of warm olive oil and then cooking it in the oven at a low temperature to perfect doneness. The fish emerges with an incredibly tender, silky texture and a pure seafood flavor that’s hard to achieve with any other cooking method. Surely, there’s no better way to pay tribute to a perfectly fresh piece of seafood.

Step one: Season

Remove the fish from the refrigerator, season it, and let it sit at room temperature for about an hour.

Step two: Heat

Heat the oil over low heat just until it reaches 120°F. Use a candy or instant-read thermometer to monitor the temperature.

Step three: Poach

Immediately transfer the pan with the fish to the oven and poach for exactly 25 minutes.


Three Keys to Olive Oil Poaching

The Fish: The best fish for olive oil poaching are rich in flavor and firm in texture—salmon, halibut, tuna, and shrimp all fit the bill. Make sure your fish steaks or fillets are at least 3/4 inch thick (1 inch is even better).

The Oil: Be sure to use extra-virgin olive oil for poaching, because its rich flavor will penetrate the fish. But use a modest brand—not your precious drizzling oil—as you’ll need quite a lot of it.

The Pan: Choose a straight-sided sauté pan or saucepan that will hold the fish in a single layer. It’s fine to crowd the pan as long as the pieces don’t overlap.

About Time

One of the remarkable things about this technique is that the timing is virtually foolproof. Twenty-five minutes is the magic number for perfectly cooked seafood. This timing depends on letting the fish sit at room temperature for about an hour before poaching straight-from-the-fridge fish would dramatically lower the temperature of the oil and throw off the cooking time.

The best doneness indicator is the appearance of white droplets of albumin (protein) on the outside of the fish. You can also use a paring knife to make a small cut in a piece of the fish to visually check for doneness.

Try it Out

Olive Oil Poached Shrimp with Ginger-Tomato Sauce Olive Oil Poached Salmon with Indian Spices

Olive Oil Poached Halibut with Fennel and Saffron Olive Oil Poached Tuna with Caper and Olive Vinaigrette

Tip: What to do with the leftover oil

Depending on the recipe, you’ll be using 4 to 6 cups of oil to poach the fish. The good news is that you can use the oil a couple more times to poach more seafood. Let it cool to room temperature and then strain it through a fine sieve lined with a coffee filter. Stop straining before you reach the bottom, as any liquid released from the seafood will have settled there. Discard this last bit. Store covered in the refrigerator for up to three weeks.


Plate the dish:

Transfer the saffron rice to a large platter and spread out. Carefully place the cod fillets on top of the rice. Pour the capers, including the olive oil, over the top of the fillets, then top with the roasted tomatoes and their juices. Garnish the dish with the lemon zest plus extra lemon wedges for serving. Serve immediately.

Oil-Poached Rockfish With Fingerlings and Crab Essence

Leftover crabs from a crab feast can be frozen and then put to good use in this dish. The list of ingredients is long, but the dish is not difficult to put together.

Poaching slowly in olive oil imparts an irresistible richness to fish, particularly rockfish. Restaurant Local chef Richard Hamilton prefers to cook rockfish more thoroughly than, say, salmon. It should be slightly firm but still delicate, and a soft, but not dull, white.

Servings: 8
Ingredients
Directions

For the potatoes: Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet.

Sprinkle the potatoes with the ground black pepper and a teaspoon of the sea salt. Spread the remaining salt on the baking sheet and place the potatoes on top of the salt. Bake about 25 to 30 minutes, until the potatoes are fork tender. Remove the potatoes from the oven and reduce the oven temperature to 250 degrees. Carefully brush the salt off the hot potatoes and place them in a medium ovenproof bowl. Mash the potatoes with a fork, then drizzle the olive oil over the potatoes. Make sure they have cooled to room temperature before adding the chopped parsley. Adjust seasoning to taste, then cover the potatoes loosely with aluminum foil and set aside.

For the fish: Make sure the oven temperature is 250 degrees. Have ready an ovenproof baking dish large enough to hold the fish in a single layer.

Spread the lemon slices in the bottom of the dish and sprinkle them with the teaspoon of salt and the peppercorns. Season each piece of fish on both sides with salt and pepper to taste. Place the fillets on the lemons, leaving a little space between each fillet. Place an orange slice on top of each fillet. Place the thyme sprigs, vanilla bean and reserved parsley stems between the fish portions. Drop in the 2 bay leaves. Add enough olive oil to just cover the fish and bake for about 2 hours. The fish should be a soft white, feel barely set and be slightly underdone. Extract 1/4 cup of oil from the fish dish strain it and set aside, leaving the fish in the oven. Place the dish of potatoes in the oven and turn the oven off.

For the sauce: In a heavy-bottomed saucepan over medium-high heat, bring the tablespoon of olive oil and the butter to the smoking point. Add the celery, onion and carrot and cook for about 3 minutes, until golden brown. Add the crab pieces, ginger, garlic and lemon grass cook for 3 minutes, then add the tomatoes and white wine. Cook for about 10 minutes or until the liquid has reduced by half, then add the water or shellfish stock and the tomato paste. Reduce the heat to low and cook about 15 minutes or until the liquid has again reduced by half. Remove from the heat and pass the mixture through a fine-mesh strainer into a deep saucepan. Discard the strained solids.

Place the saucepan of strained sauce over low heat. Using an immersion blender, slowly incorporate 3 tablespoons of the reserved poaching oil. This will slightly thicken the sauce and soften it a bit. Adjust the acidity of the sauce to taste by adding lemon juice as needed (up to 1 teaspoon). Add the sun-dried tomatoes (pat them dry first if you are using the oil-packed variety) and the spinach chiffonade. Taste the sauce and add salt and pepper if needed. The sauce can rest over low heat for up to 10 minutes while you assemble the dish.

To assemble: Line a platter with paper towels. Remove the baking dish from the oven. Using a slotted flat metal spatula, carefully transfer each piece of fish to the platter, making sure to remove any peppercorns, herbs or fruit slices that may be clinging to the fish. Remove the potatoes from the oven and divide them among the individual plates. Place a fillet on top of the potatoes on each plate, then spoon the sauce over the fish. Drizzle the remaining tablespoon of reserved poaching oil around the plates. Serve immediately.


Kalamata oil poached mulloway with roasted cherry tomatoes

Some varieties of fish are excellent cooked by poaching in olive oil, it’s such a gentle and delicate method and the fish stays extra succulent. With this particular recipe you first make a black olive oil using kalamata olives – you end up with an excellent coloured oil that has the rick flavour of kalamata's without any overpowering saltiness. This coupled with the sweet juicy and slightly acidic flavour of the tomatoes and the earthiness of the fish gives you a simple yet startling looking dish where each individual flavour shines.

Preparation

Cooking

Skill level

Ingredients

  • 1½ cups pitted kalamata olives, cut lengthways down the middle
  • 750 ml cooking olive oil, nothing with too strong a flavour
  • 300 g cherry tomatoes
  • 1 tsp thyme
  • 500 g piece of mulloway fillet (skin off)
  • salt
  • white and black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drying time 3 hours

Lay the olives onto a tray covered with baking paper and leave them to dry out in an oven at 100°C for about 3 hours. You want them to become dry and crumbly.

Transfer the olives and the olive oil to a blender and buzz until very smooth. You should end up with a black, slightly thick oil. This stage can be done in advance as it will keep in your fridge for at least a few weeks.

In a large mixing bowl, toss the tomatoes with the thyme, a nice splash of live oil, a good amount of black pepper and a little salt.

Lay them out on a baking tray and roast at 150ºC for about 10 minutes. You want to cook until the tomatoes are starting to soften but not completely falling apart. Cover with foil and set aside in a warm spot.

Pour the oil into a slim baking dish or fry pan, hopefully you will have something that the fish fillet will be able to fit quite snugly in. You may have to be a little versatile here, cut the fillet in half if you need to. Place your chosen vessel over a burner and slowly bring it to 150ºC, stirring often so the olive particles don’t catch on the bottom.

At this stage season your fish, which has been sitting around waiting and is now at a nice room temperature, with a nice amount of white pepper. Gently slip the fillet into the oil, give it a little jiggle so it doesn’t stick to the bottom and then cover your pan with foil.

Place it into an oven at 80°C for about 8-10 minutes.

At this stage take it out of the oven, remove the foil and inspect. You want the fish to be soft to the touch with a tiny amount of resistance. It should just be starting to fall apart. The timing of this will be very dependent on the thickness and type of your fish fillet. If you think it’s almost done you can also just re-cover with foil and let it sit in a warm spot for a little.

To serve, gently lift out the fillet and place it on a large warmed platter and spoon over some of the poaching oil. Make sure your tomatoes are still warm enough before spooning them over the top to complete the dish.

Note
• As I’ve said before, please be guided by the fish that’s available rather than being too specific. This dish also works with other white fish, preferably something with finer flakes and earthier flavours. The black olive oil is a versatile little number and can be used in any number of ways with a little lemon juice added, it becomes an excellent dressing and is also delicious spooned over chargrilled meat. The possibilities are endless.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Suresh Watson. Wonky Ware soup bowl in colour black (kalamata oil) and Black handled servers both from White Home.

For a taste of O Tama Carey’s cooking, visit her at Berta restaurant in Sydney. Like Berta on Facebook, and follow the restaurant on Twitter and Instagram.


Ingredients

Tomatoes
1½ C (375 ml) Kransfontein Extra Virgin Olive Oil
2 tsp (10 ml) garlic, finely chopped
salt and pepper
4 sprigs rosemary
700 g vine tomatoes

Chicken
2 Tbsp (30 ml) Harissa paste
⅓ C (80 ml) Kransfontein Extra Virgin Olive Oil
2 tsp (10 ml) lemon juice
2 tsp (10 ml) sugar
4 (600 g) chicken breasts, deboned and skinless
salt and pepper

2 C (500 ml) bulgur wheat, cooked
1 C (250 ml / 180 g) green olives
1⅓ Cs (330 ml/ 40 g) basil leaves
240 g buffalo mozzarella / fior di latte mozzarella, torn


The Ingredients

There weren’t a ton of ingredients in this recipe, but I did have to buy almost all of them. Not a big deal as everything was easy to find on one trip to my local grocery store. Feta cheese is pretty common now, and they stocked a couple of different brands ranging in price from $4 to $8 for an 8-ounce block. I went with the $4 generic feta as I’ve tried it before and know it’s pretty good.

You might have noticed from the ingredients photo that I substituted grape tomatoes for cherry tomatoes. I had to do that on this and the swordfish recipe I just made. I’ve noticed that grape tomatoes are what are normally stocked, and I decided to investigate the difference between the two since I’m a tomato novice.

The reason seems to be that grape tomatoes are a bit hardier than their cherry cousins. A lot of grocery stores have taken to stocking them as they have a longer shelf life. They aren’t as sweet as cherry tomatoes, but they can be used interchangeably in most cases. I don’t have a super-sensitive palate, and I doubt I would be able to tell the difference. It’s just something I was curious about and wanted to point out in the interest of transparency.

Feta cheese, grape tomatoes (substituted for cherry tomatoes), basil, olive oil, chopped black olives, garlic, and oregano


Serves 6

This is b y far my favorite way to cook tomatoes in the height of summer. If you can’t find Early Girls, any tomato the size of a tennis ball or smaller will work. Make sure they are all roughly the same size so they cook evenly. There are countless ways to serve these tender tomatoes and the olive oil: with grilled steak, on garlic bread or atop an herb-forward pasta. Here I suggest serving them with labneh and fresh cucumbers.

Total time: 45 minutes plus 15 minutes to cool

12-15 small Early Girl tomatoes, fresh, ripe and firm (about 2 pounds)

10 large garlic cloves, peeled

1 teaspoon dried chile flakes such as cayenne, Piment d’espelette or Marash

1 to 1½ cups extra-virgin olive oil

1 cup labneh (optional)

5 small Persian cucumbers, cut into 1-inch chunks (optional)

Instructions: Fill a large pot with water, cover and bring to boil. While the water is heating, prepare the tomatoes by making 2 shallow intersecting slits, an X mark, into the stem area of the tomatoes. Alternatively, if you have a melon baller, core the stem area. Set the tomatoes aside and prepare an ice bath in a large bowl.

Gently transfer half of the tomatoes into the boiling water with a slotted spoon and cook for 20-25 seconds. Transfer them to the prepared ice bath and swish the tomatoes around in the ice to cool quickly. Repeat this process with the other half of the tomatoes. Once the tomatoes are cool, take the tomatoes out and discard the ice water. Working from the scored edge, gently peel the skins off, revealing the flesh. Discard skins.

Heat your oven to 375 degrees.

Place the tomatoes, scored-side down, into a straight-sided oven-safe baking pan, such as an 11 by 7 by 1½-inch glass baking dish. Season the tops and sides of the tomatoes with the sea salt. It’ll look like a lot of salt, but it is necessary since some of it will be diluted into the olive oil later on. Zest the orange over the top of the tomatoes , then cut the orange into ½-inch wedges. Tuck the wedges and the garlic cloves in between the tomatoes. Sprinkle the ground chile flakes over the top of the tomatoes. Let sit out at room temp for 15 minutes so the tomatoes start to absorb the salt.

Pour 1 cup olive oil into the baking dish to cover the tomatoes about halfway up use more olive oil only if necessary. Cover the pan with aluminum foil. Transfer to the middle rack of the oven and bake until small bubbles begin to rise from the oil, 20-25 minutes.

Take the pan of tomatoes out of the oven, uncover and let cool to just warm to the touch, about 10-15 minutes.

The tomatoes can be served warm or at room temperature. If you choose to serve with the optional labneh and cucumbers: Spread the labneh on a serving plate and top with the poached tomatoes, orange wedges, some of the poaching olive oil and the cucumbers.

Store any leftover tomatoes and oil in a flat layer in an airtight container. To reheat, gently simmer the tomatoes in their oil on the stovetop or place in the oven at 250 degrees.


Oil-Poached Tomatoes - Recipes

After a centuries-long love affair with salt cod, the Portuguese are beginning to flirt with the fresh version. And, to me, no preparation is better than this. If you've never had the pleasure of tucking into oil-poached fish, you're in for a treat. The oil, infused with lemon, slowly cooks the fish until it's unctuous and amazingly supple.

Atenção (Note)
Yes, 2 to 3 cups of olive oil is a lot, but the good thing is you can use it again to poach more fish. To reuse the oil, let it cool, filter it through several layers of cheesecloth, and store in a glass jar in the fridge for up to 2 weeks.

  • 1-1/2 pounds plum tomatoes, cored, quartered lengthwise, and seeded
  • 1 medium yellow onion, cut lengthwise in half and sliced into
    very thin half-moons
  • 3 garlic cloves, minced
  • Zest of 1/2 lemon, removed with a vegetable peeler
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • Four 6-ounce cod fillets, skin on, at room temperature
  • Kosher salt and freshly ground black pepper
  • 2 to 3 cups olive oil
  • Grated zest of 3 lemons
  • 1 teaspoon chopped fresh oregano leaves
  • Lemon wedges, for serving

1. Position a rack in the center of the oven and crank up the heat to 450 degrees F.

2. Toss the tomatoes, onion, garlic, and zest with the oil on a rimmed baking sheet, then flip all the tomatoes cut side up. Season generously with salt and pepper. Roast until the tomatoes soften and a few stray onions begin to color, 15 to 20 minutes.

3. While the tomatoes are roasting, generously season the cod fillets on both sides with salt and pepper. Fit them snugly in one layer into a small baking dish. Add just enough oil to cover completely, then pour off the oil into a small saucepan, add the zest, and warm over low heat for 10 minutes. The bits of lemon will sizzle as the oil infuses, which is a sign the mixture is at the perfect temperature. Remove from the heat and allow to steep for 10 minutes.

4. Remove the tomatoes and onions from the oven, and reduce the oven temperature to 225 degrees F. Opening the oven door will help hasten things it's crucial to wait until the proper temperature is reached. Too high a temperature will cause the cod to lose it suppleness. Meanwhile, toss out the strip of lemon zest from the tomatoes and scoop the contents of the baking sheet into a small saucepan. Stir in the vinegar, season with salt and pepper to taste, and cover to keep warm.

5. Pour the infused oil over the cod, transfer to the oven, and poach until just opaque in the center, 20 to 30 minutes.

6. Just before serving, warm the tomato sauce over low heat. Carefully remove the cod fillets from the oil with a spatula, blot with paper towels, and slide onto four warmed plates. Spoon the tomato sauce on top, sprinkle with the oregano, and spritz with lemon juice.