Tomato confit is a flavor-packed and versatile topping that captures the essence of summer’s best tomatoes. It’s a simple process that transforms ordinary tomatoes into something extraordinary.
This intensely flavored condiment is perfect tossed with pasta, spread on crusty toast, or served as a vibrant topping for grilled meats. The possibilities are endless!
In this article, we’ll explore the classic method for making tomatoes confit, discuss some exciting variations, and delve into the many delicious ways you can use it.
Understanding tomato confit
What is confit?
The word “confit” refers to a preservation method in which food is cooked slowly in fat. Traditionally, confit was done with animal fat, but for vegetables, olive oil is typically used. The key is to cook the food slowly and at a low temperature.
The purpose of the confit process is to preserve the food and intensify its flavor.
Confit vs. roasted tomatoes
What’s the difference between tomato confit and roasted tomatoes? Here are a few distinctions:
- Temperature: Confit happens at a lower temperature (around 225-300°F) than roasting (around 400°F).
- Olive oil: For confit, the tomatoes are submerged in olive oil. For roasting, they’re just lightly coated.
- Cooking time: Confit takes longer (2 1/2 to 3 hours) than roasting (15 minutes).
- Texture: Confit tomatoes hold their shape and color better than roasted tomatoes.
What you’ll need
To make tomato confit, you’ll need:
- Tomatoes. Cherry tomatoes are the classic choice because they’re so sweet and their small size makes them perfect for confit.
- Extra virgin olive oil. Use the good stuff! The flavor really comes through.
- Garlic. Whole or smashed cloves.
- Fresh herbs. Thyme and rosemary are a great base, but basil and oregano are delicious too. Try different combinations to find your favorite.
- Salt and pepper. Kosher salt and freshly ground black pepper are best.
- Optional additions. Red pepper flakes add a touch of heat, and a bay leaf gives it more depth.
Tomato Confit: A Step-by-Step Guide
Ready to make some rich, savory tomato confit? Here’s how:
Preparation
- Preheat your oven to 275°F (135°C).
- Rinse and thoroughly dry your tomatoes.
- Peel your garlic cloves and wash and dry your herbs.
Assembling the Confit
- Choose a baking dish. A smaller, deeper dish works best because it helps make sure the tomatoes are submerged in oil.
- Arrange the tomatoes in a single layer in the baking dish. Don’t stack them.
- Nestle the garlic cloves and herb sprigs among the tomatoes.
- Season generously with salt and pepper. Don’t be shy!
- Pour olive oil over the tomatoes, making sure they’re mostly covered.
Cooking the Confit
- Bake for 2 to 3 hours, or until the tomatoes have softened and wrinkled a bit. The cooking time can vary based on the size of your tomatoes and how your oven works.
- Check to see if they’re done by poking a garlic clove with a fork. It should be easy to smash.
Cooling and Straining
- Let the confit cool a little in the oil.
- If you want to, strain the tomatoes from the oil. Be sure to save the oil, as it will be infused with the flavors of the tomatoes, garlic, and herbs!
Variations and Customization
The basic tomato confit recipe is just a starting point. Feel free to experiment and make it your own.
Tomato Types
Try using different kinds of tomatoes. Plum tomatoes and grape tomatoes work beautifully, but you can also use larger heirloom tomatoes, chopped into bite-sized pieces. Keep in mind that the cooking time may need to be adjusted depending on the type of tomato you use.
Herb and Spice Combinations
Don’t be afraid to play around with different herbs and spices. Thyme and rosemary are classic choices, but basil and oregano can also be delicious. For a little kick, try adding a pinch of red pepper flakes, smoked paprika, or dried chilies.
Sweetness Enhancement
If your tomatoes aren’t as sweet as you’d like, add a pinch of sugar or a drizzle of honey to bring out their natural sweetness.
Acidic Balance
For a touch of brightness, add a splash of balsamic vinegar or lemon juice towards the end of the cooking process.
Storing and preserving tomato confit
Once you’ve made your tomato confit, you’ll want to store it properly to keep it fresh and delicious.
Refrigeration
Let the confit cool completely, then transfer it to an airtight container and refrigerate. Make sure the tomatoes are completely submerged in the oil to prevent spoilage. Stored this way, tomato confit should last for up to 5 days, or even a month.
Freezing
You can also freeze tomato confit for longer storage. Use freezer-safe containers or bags, and leave about an inch of space at the top of the container so the confit has room to expand as it freezes. Frozen confit will last for 3 months to a year, but it’s best if used within 6 months.
Canning (Optional)
If you’re familiar with canning techniques, you can preserve your tomato confit for long-term storage. Sterilize your jars and follow proper canning procedures. (If you’re new to canning, be sure to consult reliable resources to ensure you’re following safe practices.)
Serving Suggestions and Culinary Uses
Okay, you’ve got your tomatoes confit…now what? Well, the possibilities are pretty endless. Here are some ideas to get you started:
- On Bread and Toast: Spread some on crusty bread, crostini, or toast. Top with creamy ricotta or tangy goat cheese for an extra layer of flavor. You can even pile it on your avocado toast!
- With Pasta and Grains: Toss the tomatoes confit with your favorite pasta for a simple, flavorful sauce. Or, stir it into risotto to add a rich, concentrated tomato flavor.
- As a Condiment: Serve it alongside grilled meats, fish, or chicken for a burst of summery goodness. It’s also a fantastic addition to charcuterie boards and grazing platters.
- Eggs: Spoon some tomatoes confit over scrambled, fried, or poached eggs to elevate your breakfast or brunch.
- Pizza: Use it as a pizza topping for a sweet and savory twist on a classic.
- Other Ideas: Add it to sandwiches or paninis for an extra layer of flavor and moisture.
Closing Thoughts
Tomato confit is incredibly easy to make and can be used in so many different ways. Feel free to play around with different herbs and spices until you find your perfect flavor combination.
Best of all, you can enjoy the taste of summer tomatoes long after the season is over!