Tomato confit is possibly the easiest way to make an impressive statement with food. It is the perfect trick up your sleeve for holiday dinner parties and a great way to add flavour to family meals. The term “confit” itself refers to a French preservation technique whereby an ingredient is salted and slowly cooked in fat. Translation: made better in every conceivable way. Tomato confit, in particular, is a trifecta of foodie bliss. Beautiful. Delicious. Versatile.
However, Tomato confit’s super-power is adding depth to meals when you’re running low on time! All the hard work is done—flavour in a jar. I’ve used tomato confit to make delicious pasta sauce, spread it on toast, and even serve it alongside my eggs in the morning. Here’s how you can make your own!
Tomato Confit Ingredients:
- Roughly 1 pound of cherry or other small tomatoes
- 2 cups of olive oil
- 1.5 tbsp salt
- 2 tbsp balsamic vinegar
- 1 tsp brown sugar
- 5 cloves of whole garlic
- A handful of fresh thyme
Method:
- Pre-heat the oven to 250C.
- Closely arrange the tomatoes, thyme, and garlic in a shallow oven-safe baking dish.
- Mix the olive oil, salt, vinegar, and sugar together and pour over the tomatoes. If the tomatoes are not covered, add a bit more olive oil.
- Bake for 2 hours. Note that the tomatoes should have become soft by this point.
- Remove from the oven and allow to cool to room temperature.
You can eat your tomato confit right away or store it in the fridge. Whatever you do, don’t waste the cooking liquid! It makes an excellent dip for crusty bread, and I even add it when cooking pasta and other dishes.
Are you looking for more recipes to warm up your kitchen? Check out my article on Comfort Food to Solve the Winter Blues!
