Tender, rich, and delicious; if you’ve had good tomato Confit, you know the flavor is unforgettable. Enjoy this easy tomato Confit recipe to explore this timeless cooking method and create memorable dishes with local tomatoes. This fun preparation gives home chefs both immediate bona fides and newfound confidence; give it a try!
What Is Confit?
Confit (pronounced con-FEE) is a French preservation method of cooking food slowly over a long period of time. Confit typically utilizes fat, or in the case of this tomato Confit recipe, oil, in its method of slow cooking. This allows the concentration of flavor and preserves the moisture content of the item being cooked. This sweet and jammy tomato confit is sure to add rich flavor to any meal. Confit is even used in breakfast dishes around the world.
Modern versus Traditional Methods of Confit
Though traditionally seen on menus in upscale restaurants (think duck confit), modern variations of confit can be made with chicken, pork, vegetables, and even fish. Here’s the major difference between traditional confit methods and modern practical uses.
Traditional Confit methods existed well before refrigeration and were typically used when preparing meat for long-term winter storage. The method involved a lengthy 24-hour salting and curing process before slow-cooking the animal’s meat in its own rendered fat. The fat would seal the meat, keeping out bacteria and oxygen while extending its shelf life.
Modern confit can be prepared in just a few hours, and this cooking method can be used on a variety of foods. Unlike traditional methods, the goal of the modern technique is to enhance flavor and texture. This allows for a variety of foods to be cooked using this method, and it can be done in a matter of hours. Modern-day cooks will often use a sous vide vacuum-sealed bag to speed up the process of making confit, allowing them to cook food items evenly, locking in the moisture and flavor.
How to Make Tomato Confit
Once you give this recipe a try, you’ll make it every year when local tomatoes are in season.
Ingredients:
- Fresh, local tomatoes
- 12 basil leaves
- olive oil
- 1 clove garlic, thinly sliced
- salt and pepper
Instructions:
- Heat oven to 350°F. Line the bottom of a baking dish (choose a dish that will hold the tomatoes snugly) with 12 large basil leaves. Core and skin the tomatoes. (To remove tomato skins, submerge tomatoes in boiling water for 1 minute; remove and place in an ice water bath for a minute; the skins will then slip right off.)
- Place the tomatoes in the dish, core-side down on the bed of basil. Sprinkle the garlic over tomatoes. Pour olive oil over the tomatoes: Oil should cover 1/4 of the tomatoes’ height, 1/2 to 3/4 inch. Bake for 1 1/2 hours until tomatoes are soft and lightly caramelized.
Pro tip: save the remaining oil that the confit was cooked in and top your dishes for an extra flavorful taste.
Dishes That Pair with Tomato Confit
Try adding this confit to a variety of dishes for a concentrated boost of flavor.
- Cheese boards: tomato confit pairs well with creamy cheeses such as ricotta, goat cheese, and burrata.
- Toast and breakfast: try this confit with avocado toast or fried egg sandwiches drizzled with leftover oil from the cooking process
- Pasta: mix tomato confit and leftover oil directly into pasta for a quick and easy sauce
- Proteins: tomato confit tastes delicious spooned atop chicken, salmon, or white fish
The Parfait Confit Starts with Oryana
Truly memorable dishes depend on the very best ingredients. At Oryana Community Co-op, we love helping at-home chefs get creative! With fresh, sustainable produce, local products, and a friendly, helpful staff, you can always rely on Oryana for quality options and creative recipes! Subscribe to our newsletter for weekly recipe ideas and check out our calendar of classes to discover new dishes.
From Chez Panisse Vegetables
