Tomato Confit Recipe
Recipe Information
Tomato Confit
Cultural Context
Originating from the French technique of preserving food, tomato confit showcases the beauty of ripe summer tomatoes. Traditionally, confit refers to foods cooked slowly in fat, allowing flavors to deepen and develop. This dish is often used as a condiment, enhancing various meals, and has inspired numerous adaptations worldwide, from pasta dishes to gourmet sandwiches.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil offers a similar flavor with healthier fats.
bay leaves
💰Cheaper: dried basil
Dried basil can provide a similar aromatic quality.
garlic
💰Cheaper: garlic powder
Garlic powder is a convenient alternative.
thyme
💰Cheaper: oregano
Oregano can substitute for thyme in flavor.
Add olive oil to the tomatoes until almost completely covered.
Sprinkle salt over the tomatoes.
Add peeled garlic cloves and cayenne pepper to the mixture.
Add half a teaspoon of brown sugar.
Incorporate kalamata olives into the mixture.
Add a splash of balsamic vinegar.
Tuck thyme into the mixture.
Pour more olive oil if needed.
Toss all ingredients together.
Bake in the oven at a very low temperature.
Use small pieces of wood to maintain a small fire in the oven without charring the tomatoes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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