Ripert's recipe: "Peeled can tomatoes baked on tray at 275*: 2 hours w slice garlic+branches Rosemary & thyme + season + EVOO. Baste often=Tomato confit a la @eater." Of course it requires a gentle touch. He explained his approach: "In homage to my @eater award : a can of gorgeous tomatoes and in homage to the tomato I kept the tomatoes whole and treat them like Queens."
Eric Ripert Makes Tomato Confit à la Eater
Chef and former ‘Top Chef’ contestant Byron Gomez on how the Deferred Action for Childhood Arrivals program paved the way for his career
By Byron Gomez