The Complete Guide to Preparing Tomato Confit

To make this summertime staple even more delicious, use tomato confit, which adds a rich umami richness and a jammy texture. To be more precise, what is tomato confit? Keep reading for the full rundown on how to whip up this elegant but simple pantry staple.

What Is Tomato Confit?

Tomato confit is made by gently cooking tomatoes in oil over low heat until their sugars caramelise, but the tomato flavour remains intact. “Confire” means “to preserve” in French, which is where the phrase “to preserve” originates.

Duck, geese, and hog were historically cooked using confit, a technique that involves immersing the meat in fat and cooking it gradually for long periods of time, to make it more soft. Tomatoes and other fruits and vegetables have just lately begun to benefit from this method’s adaptation.

There are two main outcomes of the tomato confit recipe:

• Sharpens the flavour by concentrating sugars found in nature
• Creates a jammy consistency without reducing the tomato pulp

When cooked correctly, confit turns fresh tomatoes into flavour bombs that fill you up and are the perfect foundation for any meal.

Benefits of Tomato Confit

Tomato confit has many benefits beyond its rich, sweet, and umami flavours:

• Enhances flavor – Rises fresh tomatoes out of their wateriness
• Adds versatility – Use as soup starter, pizza topping, pasta sauce, etc.
• Preserves summer flavors – Makes abundant tomatoes last longer
• Saves time – Shortcut for homemade tomato sauce and recipes needing cooked tomatoes
• Impresses guests – Elevates everything from sandwiches to charcuterie boards

There are many ways to use tomato confit once you have some on hand. It adds a burst of flavour to any dish.

Ingredients Needed

Part of the appeal of tomato confit lies in its short ingredient list:

• Tomatoes (any variety)
• Olive oil, canola oil, or oil blend
• Salt
• Pepper
• Spices and herbs (optional)

That’s it! Be sure to select ripe, flavorful tomatoes at their peak and high-quality oil. Extra virgin olive oil offers the most distinctive flavor.

Step-By-Step Guide

Here is an easy walkthrough for making tomato confit at home:

Prep the tomatoes

1. Remove excess water and pat tomatoes dry.
2. To make the skin split, remove the cores and score an X in the bottoms.
3. Keep entire cherry or grape tomatoes.
4. Thinly slice or chop into wedges tomatoes that are bigger in size.

Add Tomatoes and Oil to Pan

1. For every 2 pounds of prepared tomatoes, add 1/4 cup of oil to a heavy saucepan or Dutch oven.
2. Gently add the tomatoes so they don’t bruise. If the tomatoes aren’t covered, add a little extra oil.
3. Add salt, herbs (such as basil or oregano), pepper flakes, garlic, or any other ingredients you want.

Cook the Confit

1. Stirring regularly, bring the oil to a gentle simmer over medium-low heat.
2. Bring to a gentle simmer by reducing heat to low.
3. In a covered pan, simmer cherry or grape tomatoes for one to three hours, and bigger tomatoes for two to four hours.
4. Tomatoes should be gently stirred every 30 minutes until they are soft, like jam.

Finish and Store

1. Feel free to adjust the spice and salt to taste.
2. Once the tomato confit and oils have cooled a little, put them to a container that can be sealed tightly.
3. For longer storage or to keep confit immersed for the best flavour, pour off excess oil.
4. The confit may be refrigerated after cooling for up to two weeks.

That concludes everything! You can now add concentrated sweet tomatoey deliciousness to soups, sandwiches, and whatever else you choose with your tomato confit.

Tomato Confit FAQs

1. What’s the best oil for making tomato confit?

Prioritise high-quality oil that has a high smoke point. Popular options include pure olive oil and extra virgin olive oil. You may also use canola, avocado, grapeseed, or coconut oil. Choose flavour over frying usefulness every time.

2. Do you need to peel the tomatoes first?

While cooking, the skins of most tomatoes will naturally separate. You don’t need to peel unless you’re not a fan of skin texture.

3. How do you know when tomato confit is done?

Tomatoes are done when they shrivel up, make a mushy sound when pressed, and the oil becomes a little orange from the sugars in the tomatoes. Find the jammy, spreadable texture by tasting it.

4. Can you use tomato confit right away?

For the best texture and flavour blending, let it cool completely before serving. Tomatoes may have their spices absorbed by putting them in the fridge for the night.

5. What recipes feature tomato confit?

Think beyond the box! Shakshuka, soups, stews, and sauces all use this as a foundation. Place on top of flatbreads, bruschetta, and pizzas. Use as filling for omelettes and sandwiches. Combine with grain dishes, pasta, rice, polenta, and more.

6. How long does tomato confit last?

The tomato confit may be preserved for up to two weeks in the fridge or six months in the freezer if sealed and kept completely immersed in oil.