Tomato Confit
Tomato confit is a classic French cooking technique that involves slow-cooking tomatoes in oil and aromatics until they become soft, sweet, smoky and caramelized. The resulting tomato confit is a versatile and flavorful ingredient that can be used in a variety of dishes, from appetizers to main courses.
The slow cooking process allows the tomatoes to release their natural sugars, which caramelizes and intensifies their flavor. With the addition of stewed caramelized onions and tomato paste adding another depth of umami to the tomatoes, the result is a concentrated and richly flavored tomato confit that can be used in a variety of ways.
One popular use of tomato confit is as a topping for crostini or bruschetta. The sweet and savory tomatoes pair well with creamy cheeses, such as goat cheese or ricotta, and a drizzle of balsamic vinegar. Another way to use tomato confit is to toss it with pasta and some fresh herbs, or the base of a delicious vodka pasta sauce. It can also be used as a topping for pizza or as a filling for omelets or quiches.
Tomato confit can be made in large batches and stored in the refrigerator or freezer for later use. It can also be canned, which allows you to enjoy the flavors of summer tomatoes all year round. When storing tomato confit, be sure to keep it covered in oil to prevent it from drying out and losing its flavor.
Tomato confit is a delicious and versatile ingredient that adds a symphony of deep flavors to a variety of dishes. Whether you use it as a topping for crostini, a sauce for pasta, or a filling for omelets, it is sure to add a touch of sophistication to your cooking.
Servings: 4-8
Total Recipe Time: 2 Hours 15 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Oven Time: 1.5 hours
Ingredients:
2 medium size onions (thinly sliced)
1/2 tsp salt
2 pints grape tomatoes
3 tbsp tomato paste
1/2 cup olive oil
2 tbsp white granulated sugar
Tools:
Large Sauté pan
Baking Dish
Airtight container (for storage)
Method:
Caramelize onions: In a large sauté pan on medium heat, add 1 tbsp olive oil, sliced onions, 1/4 cup water, salt, and cover for 10 minutes. Then remove pan lid, turn heat down to medium low heat and continue to cook for 20-30 minutes, stirring every couple minutes (so mixture does not burn) until onions have shrunk to 1/4 original size and are caramelized and golden brown.
Roast Tomatoes: Preheat oven to 350°F/176°C. In a shallow baking dish, combine grape tomatoes, tomato paste, olive oil, caramelized onions, and sugar and lightly toss together. Roast for 1.5 hours. Cool completely and store in airtight container until use. Confit mixture can be store in refrigerator for up 1 month or freezer for 3 months.
Serve: Serve confit on toasted crostini, tossed in pasta, or use as base in vodka penne sauce.
