{"id":27755,"date":"2023-07-31T04:12:55","date_gmt":"2023-07-31T11:12:55","guid":{"rendered":"https:\/\/www.nourishdeliciously.com\/?p=27755"},"modified":"2025-04-25T11:05:26","modified_gmt":"2025-04-25T18:05:26","slug":"tomato-confit","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=27755","title":{"rendered":"Tomato Confit"},"content":{"rendered":"\n
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Confit <\/strong>is a French technique that means \u2018Preserved<\/strong>‘. It\u2019s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas <\/strong>and so on. In this case we are confit’ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and aroma. Baking tomatoes, garlic with aromatics low and slow in flavorful extra virgin olive oil renders tomatoes juicy, sweet with an intense complex flavor and the garlic-creamy, flavorful and spreadable. The olive oil that remains is infused with all the aromatics, it is perfect to dip into, drizzle, spread and delicious to use over just about anything. A brilliant, easy condiment that can jazz up any kind of meal, from simple toasts to pasta, salads, risotto, roast veggies, grilled fish, cheese and everything you can imagine.<\/p>\n\n\n\n

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How To Make Tomato Confit<\/h2>\n\n\n\n

Tomato confit is a simple recipe without a lot of prep or cooking. You place everything in an appropriate dish and leave it to slow cook. There are however a few tips to get it perfect. All you need is peak season baby tomatoes, fresh head of garlic, a few herbs, lemon, lots of olive oil and patience. Tomato confit can be made when tomatoes are not in season or if you’re tomatoes are tart, simply add about 1-2 teaspoons of sugar to the dish when you season with salt and pepper to help.<\/p>\n\n\n\n

<\/a>Tomato confit is the perfect condiment to preserve long after summer is over and continue enjoying the flavor of summer. The key to the dish is ripe baby\/cherry tomatoes and quality extra virgin olive oil, nothing to fancy and expensive but good flavorful variety. <\/p>\n\n\n\n

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Ingredients Highlighted<\/h2>\n\n\n\n