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."

How to store tomato confit?

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.

How long does tomato confit last?

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.

How to Make Tomato Confit

Name: How to Make Tomato Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: French
Ingredients: 1 1/2 pounds cherry or grape tomatoes (I get all my fresh produce here) Code kyndra15 for $15 off.; 1 bulb garlic, top 1/4 inch cut off; 1 1/2 cups olive oil (This is my favorite olive oil) code kyndraholley for $5 off; 1/2 teaspoon crushed red pepper flakes; salt and pepper

Description

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

Scale

1 1/2 pounds cherry or grape tomatoes (I get all my fresh produce here) Code kyndra15 for $15 off.
1 bulb garlic, top 1/4 inch cut off
1 1/2 cups olive oil (This is my favorite olive oil) code kyndraholley for $5 off
1/2 teaspoon crushed red pepper flakes
salt and pepper

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Instructions

Preheat the oven to 250F.
Arrange the tomatoes and garlic and in a single layer across the bottom of a baking dish.
Drizzle over the olive oil. Sprinkle over the red pepper flakes, and season generously with salt and pepper.
Bake uncovered for 2 hours or until the tomatoes are soft and wrinkly, but not burst.

Notes

Separate Containers: If you make multiple batches with different flavorings, store them in separate containers to maintain their distinct flavors.
Fresh Herbs: Sprigs of fresh thyme, rosemary, sage, oregano or bay leaves can infuse the oil and tomatoes with aromatic herbal notes.
Saffron Threads: Saffron threads will not only color the oil but also impart a delicate, earthy, and slightly floral flavor.
Black Peppercorns: Whole black peppercorns provide a mild peppery flavor and a hint of spice to the oil.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Vegetable Recipes
Method: Baking
Cuisine: French

Nutrition

Calories: 68
Fat: 6g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g

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