Tomato confit is a delicious dish that involves slow-roasting tomatoes in olive oil, garlic, and herbs until they are soft and flavorful.
The slow roasting process allows the tomatoes to release their natural sweetness and intensify their flavor. It is considered a classic in Mediterranean cuisine.
If you enjoy the taste of tomatoes, then you will likely find tomato confit to be a tasty and satisfying dish.
It can be served on its own as a side dish, added to pasta or salads, or used as a topping for bruschetta or crostini.
Mediterranean cuisine is often considered a healthy diet due to its emphasis on whole foods, plant-based ingredients, and healthy fats.
The Mediterranean diet typically includes an abundance of fruits, vegetables, legumes, whole grains, nuts, and seeds, as well as moderate amounts of fish, dairy, and lean protein sources such as chicken and turkey.
Tomato confit is a popular dish in Mediterranean cuisine, particularly in Southern European countries like France, Italy, and Spain.
It involves slow-roasting tomatoes in olive oil, garlic, and herbs until they are soft and flavorful. One of the reasons tomato confit is so important in Mediterranean cuisine is that it is a versatile dish that can be used in many different ways.
Another reason tomato confit is so popular in Mediterranean cuisine is that it is a great way to preserve fresh tomatoes.
In the Mediterranean, where fresh produce is abundant during the summer months but scarce during the winter, tomato confit is a way to extend the shelf life of tomatoes and enjoy their flavor all year round.
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Which type of tomato is best for confit?
The best type of tomato to use for tomato confit is a Roma or San Marzano tomato. These varieties are meaty and have fewer seeds and less water content compared to other types of tomatoes, making them ideal for slow roasting and preserving their flavor.
However, any ripe, meaty tomato with a good balance of acidity and sweetness can be used for making tomato confit.
Some other tomato varieties that work well include beefsteak tomatoes, heirloom tomatoes, and cherry tomatoes. In my recipe I used cherry tomatos.
When selecting tomatoes for tomato confit, it is important to choose ripe tomatoes that are free from any blemishes or bruises. Tomatoes with a deep red color and a firm texture will yield the best results.
How to harmonize tomato confit?
This is a delicious dish that is often served as a side dish, topping, or addition to other dishes. It can work as pair of complementary flavors.
Tomato confit has a rich and savory flavor, so it pairs well with bright and acidic flavors like lemon, vinegar, or citrus fruits. It also pairs well with fresh herbs like basil, thyme, or oregano.
Use it as a topping! Tomato confit recipe can be used as a topping for many dishes, such as pizza, pasta, salads, or grilled meats.
The sweetness of the confit will balance the saltiness of these dishes, creating a delicious flavor combination.
You can also, incorporate it into sauces. Tomato confit can be blended into a sauce or puree, adding a deep and rich flavor to the sauce. It can be used as a base for pasta sauces, pizza sauce, or even used to top grilled vegetables.
The confit is a perfect ingredient for sandwiches. You can add the tomatos confut as a filling for sandwiches or paninis, adding a burst of flavor to the sandwich. It pairs well with cheese, cured meats, or roasted vegetables.
For fish, this recipe can be served as a topping or sauce. It works well with delicate white fish, such as cod or halibut, or stronger flavored fish, such as salmon or tuna. Tomato confit can also be used to make a flavorful broth for seafood stews or chowders. For meat, it can be served as a side dish or topping. It works well with grilled or roasted meats, such as chicken, beef, or lamb.
How to make tomato confit?
The secret to making great tomato confit lies in using high-quality tomatoes and a slow roasting process. Choose ripe, meaty tomatoes: Roma, cherry or San Marzano tomatoes are ideal for making tomato confit because they have a meaty texture, fewer seeds, and less water content, which makes them perfect for slow roasting and preserving their flavor.
Use a generous amount of olive oil. Tomato confit recipe needs a generous amount of olive oil to cook properly and achieve its signature texture and flavor.
Add aromatics and seasonings, this is a important step. Adding garlic, fresh herbs like thyme or rosemary, salt, and pepper, will enhance the flavor of the tomato confit and create a complex flavor profile.
Other important step in this recipe is slow roast the tomatoes. Ideally, it is the tomatoes needs roasting at a low temperature of 300°F (150°C) for 2 to 2 1/2 hours, allows them to cook slowly, resulting in a rich and intense flavor, and a tender texture.
The last and important step is how do you store the tomato confit properly. After cooking, store the it in an airtight container in the refrigerator, and use it within a week to ensure it stays fresh and flavorful.
How to make tomato confit recipe
Tomato Confit
Tomato confit is a delicious dish that involves slow-roasting tomatoes in olive oil, garlic, and herbs until they are soft and flavorful.
Ingredients
- 2 pounds of ripe Cherry or Roma or San Marzano tomatoes
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 2 sprigs of fresh thyme
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat your oven to 300°F (150°C)
- Place the tomato halves cut side up in a single layer in a baking dish
- Add together minced garlic, thyme, salt, and black pepper
- Drizzle the olive oil mixture over the tomato halves, making sure each one is coated evenly
- Bake the tomatoes in the preheated oven for about 2 to 2 1/2 hours, or until they are soft and slightly shriveled. You can check the tomatoes after 2 hours and continue baking them until they reach your desired level of doneness
- Remove the tomatoes from the oven and let them cool slightly.
- Transfer the tomatoes and the oil mixture to a glass jar or an airtight container
- Store the tomato confit in the refrigerator for up to 1 week