Take your dishes to the next level with this homemade Tomato Confit recipe. Slow roasted tomatoes in olive oil, with garlic, crushed red pepper, salt, and pepper. It's such a versatile way to add delicious roasted tomatoes to a variety of dishes - from pasta, to salad, on toast, in sauces, dips and dressings, you name it.
Ingredients in Tomato Confit
Ingredient Notes and Substitutions
How to make Tomato Confit
Tomato confit is incredibly very simple to make. All you need is about a pound and a half of grape or cherry tomatoes, a head of garlic, olive oil, and some salt and pepper
To cook, simply spread the tomatoes in an even single layer in a baking dish, drizzle over an ample amount of olive oil, sprinkle with salt and pepper and bake for 2 to 2.5 hours at 250°F.
Safe Storage for Tomato Confit
Recipe Tips and Variations
How to Use Tomato Confit
Frequently Asked Questions and Expert Tips
Confit is a traditional French cooking technique that involves slow-cooking food, typically meat or vegetables, in fat or oil at a low temperature. The purpose of confit is to preserve and flavor the food while making it tender and succulent. The word "confit" comes from the French verb "confire," which means "to preserve."
Store tomato confit in an airtight container, ensuring that all tomatoes are fully submerged in oil. Keep it in the refrigerator for up to 3 weeks. Alternatively, you can freeze it for up to 3 months.
Tomato confit can last in the refrigerator for up to 3 weeks, provided it's stored properly. That being said, I like to use mine within 1 and a half to 2 weeks or freeze.
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