Tomato confit with Iberian ham shavings to the aroma of oregano
It’s Friday again and with it comes our recipe, tomato confit with Iberian ham shavings to the aroma of oregano. Very easy to do and very fast, it will not take you long.
-Hamón iberico (you can buy here)
FIRST STEP: We make some cuts in the shape of a cross in the tomatoes. Then we are going to scald them, for this we introduce them in a pot with boiling water. When they boil a few minutes we remove them from the fire, we pass them through cold water and then we peel them taking advantage of the cuts that we made previously.
SECOND STEP: In a skillet we toss three tablespoons of olive oil and put the peeled and crushed tomatoes, add a little salt and also a little sugar. We cover them and heat them over very low heat for a little over half an hour. We remove from time to time until we get a texture similar to a jam and we observe that the pulp of the tomato has been reduced. A few minutes before removing add a pinch of oregano.
THIRD STEP: Finally we put a bit of tomato confit and a few shavings of Iberian ham and a drop of olive oil on top. Ready to serve!
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