Introduction
Hey there, tomato fans! It’s time to bring a little sunshine back to your plate. We’ve shared a yummy recipe below so you will love tomatoes fully. Yeah, let’s talk about tomato confit! It is a slow-cooked, soft, and super tasty tomato recipe to bring out all their sweet, juicy goodness.
This recipe is like sun-dried tomatoes but way better. You can perfectly toss it with pasta, spread it on warm bread, or paired with fresh mozzarella and hummus. The best part? The work is done for you with slow cooking. Just toss it all in, walk away, and you’ll question why you haven’t made it sooner when it’s done.
Essentially, it’s summer in a jar, and that’s what you need now. According to Wikipedia, confit is a method of preserving food by low and slow cooking. We refer to it as pure happiness in a jar. So, with only a handful of ingredients and expert advice, let’s learn how to prepare the perfect tomato confit at home.
What is Tomato Confit?
Tomato confit is tomatoes cooked slowly in olive oil. The low-and-slow approach results in soft, juicy, flavourful wings. It’s a technique of French cooking to preserve food.
The tomatoes come out tender, with a deep, sweet taste and just enough tang. The olive oil they cook in absorbs all that flavour, turning into liquid gold you can drizzle on almost anything.
Spoon it over pasta, smash it on toast, or add it to sandwiches and salads. It’s amazing with eggs, fresh mozzarella, or even roasted meats. And don’t forget to use the tomato-infused oil, as it’s perfect for dipping bread or topping flatbreads.
Ingredients for the Perfect Tomato Confit
You’ll need the following ingredients to nail this tomato confit recipe.
Fresh, Ripe Tomatoes
Cherry tomatoes are a favourite because they’re naturally sweet and juicy. Plum tomatoes work, too, if you want a slightly meatier texture. Just ensure you bring ripe, good tomatoes for a great confit. Read this guide for the Health Benefits of Cherry Tomatoes
Extra Virgin Olive Oil
You can go for high-quality olive oil since it doubles as a flavorful drizzle once the tomatoes are done. The oil infuses with the tomatoes, garlic, and herbs, turning into liquid gold.
Garlic Cloves
Add whole cloves for a mellow, roasted flavour that melts into the oil. Want more punch? Smash a few cloves for a stronger kick.
Fresh Herbs
Thyme and rosemary are classics for a reason. They bring an earthy, aromatic flavour that pairs perfectly with the tomatoes. Toss in a sprig or two, and the oil will soak up all that herbal goodness.
Bonus Ingredients
Want to mix things up a bit? Feel free to add some onions or experiment with different herbs. The kitchen is your playground!
Step-by-Step Guide: How to Make Tomato Confit
Prep Your Tomatoes
Start by peeling large tomatoes for a smoother texture if you’re using them. Boil them for 30-45 seconds until the skin cracks. You can cool them in ice water and slip off the skins with your hands.
Then, blend your peeled tomatoes with olive oil and strain for a quick tomato skin passata.
Assemble the Dish
- Preheat the oven to 200°F (95°C).
- Arrange the tomatoes in a baking dish.
- Add garlic, thyme, bay leaves, salt, and pepper.
- Pour enough oil to cover the tomatoes completely.
- Use extra virgin olive oil for a rich flavour or neutral oil for a more budget-friendly option.
Slow Cook the Tomatoes
Bake for 5-6 hours. The low heat makes them tender and full of flavour. The key is not to rush here!
Cool and Store
Once done, transfer the tomato confit with oil to a jar. Let them cool before refrigerating. You can store them in the oil, strain the tomatoes, and keep them separate.
For something sweet, have you tried a tanghulu recipe? These candied fruits are a fun and crunchy treat. You’ll also learn how to make tanghulu recipes and find out how much water and sugar tanghulu are needed in this guide.
Expert Tips and Tricks for Tomato Confit Success
Use Fresh Cherry Tomatoes
Fresh is always best! Use tomatoes at their sweetest and most concentrated quality. You can use summer cherry tomatoes from your garden or a farmer’s market. This tomato confit recipe is great all year, but it pops with summer’s bounty.
Choose the Right Baking Dish
Do not use a metal baking dish for best results. Instead, you can use a ceramic or glass baking dish. If all you have is a metal tray, line it with parchment paper so the tomatoes don’t touch the metal directly. This small step goes a long way.
How Much Olive Oil Do You Need?
You don’t have to submerge the tomatoes completely in olive oil. Some cooks recommend it, but let’s be honest, as that’s a lot of oil! Instead, use just enough to coat the tomatoes and help them roast slowly. This keeps the dish flavorful without wasting oil.
Pick Cherry Tomatoes for More Flavour
Cherry tomatoes are your best choice for this recipe. They’re naturally sweeter and pack a more intense flavour than larger varieties.
Slow Roasting is the Key
Don’t rush the process! Slow and steady roasting brings out the rich, caramelized flavours that make this dish special.
Experiment with Herbs
Add herbs to give your confit a unique twist. Try basil, oregano, thyme, or even a bay leaf for an extra layer of flavour. Don’t be afraid to mix and match until you find your favourite combination!
Serving Suggestions for Tomato Confit
Let’s now learn some interesting serving suggestions to pair your tomato confit with!
Spread on Bread
One of the easiest ways to serve it is on toasted bread. Crusty sourdough or slices of baguette work best for this. You can add splashes of olive oil drizzled with balsamic glaze on top for added flavour.
Pair with Cheese
The recipe works great with soft cheese such as ricotta or goat cheese. You can schmear it onto a cracker or a slice of bread and have a flavour bomb in the bite. It’s also great to add to a cheese board. For something special, you can top confit with burrata, torn fresh basil and a touch of pesto.
Toss with Pasta
Toss it with fresh-cooked pasta for a quick, tasty tomato confit. It can be topped with grated Parmesan and fresh basil. And, if you’re looking for more heft, add grilled chicken, shrimp or roasted vegetables.
Check out this guide on how to cook butternut squash for more delicious meal ideas.
Serve with Fish or Chicken
This recipe tastes wonderful on top of grilled fish or baked chicken. Spoon it over, then add a drizzle of olive oil and a squeeze of lemon juice. This simple addition will levitate your dish.
Get Creative
Feeling adventurous? Use it as a topping for pizza, stir it into soups, or toss it with roasted vegetables. It’s an all-purpose ingredient that can upgrade just about any dish!
Common Mistakes to Avoid
Thinking Confit is Greasy
Confit and deep frying both use fat, but that’s very different. Deep frying is fast and crispy, and confit is low and slow. So, we always advise you to confit at low heat, i.e. around 200°F to avoid frying it.
Over or Under Seasoning
Seasoning is key. Confit starts with a salt cure using herbs and spices. Cure times can range from one hour to overnight. There’s also a need to rinse the recipe to avoid becoming too salty. Proper seasoning also enhances the flavour.
Cooking at the Wrong Temperature
Confit is all about temperature control. Too high, and you’ll end up frying. Stick to around 200°F.
Skipping the Resting Time
Confit improves with time. Let it rest for at least a day after cooking. This develops flavour and firms up the tomatoes for easier handling and crisping. Aged confit, which is up to a month, is even better.
Not Enough Space
Confit takes up space. Plan for a large pot and fridge space for storage. It’s worth it; the rich, tender results are unbeatable.
Conclusions
Mastering the recipe for tomato confit is easier than you’d think. With the proper ingredients and patience, you’ll produce a meal bursting with flavour. Have you tried this recipe? Let us know how it worked out in the comments below! We’d love to hear from you. Check out the best air fresheners for home or find stylish and practical kitchen rugs to enhance your cooking experience.
FAQs
Can I make tomato confit without olive oil?
You could, but honestly, olive oil is what gives it the best flavour and texture. It’s worth the splurge!
How long can you keep tomato confit?
Keeping it in a jar submerged in oil can last up to 2 weeks in the fridge.
How do you preserve confit tomatoes?
You must submerse them in oil in an airtight jar in the fridge.
What is the difference between tomato confit and sundried tomatoes?
Tomato confit is slowly cooked in oil; sundried tomatoes are dehydrated.
How to confit garlic and tomatoes?
Cook them in olive oil together for lush, caramelised flavors.
How to make a confit?
You must take the time to slow-cook ingredients in oil at a low temperature until tender and flavourful.
What is the best type of tomato for confit?
You can use cherry or Roma tomatoes.
Can I add onions or other vegetables to the recipe?
Absolutely! Onions, peppers, and mushrooms make great additions.
Can I freeze tomato confit for longer storage?
You can freeze it for up to 3 months in airtight containers.
How do I know when the confit is done?
The tomatoes should be soft, wrinkled and redolent with flavour.
