What’s not to like…II


According to Merriam Webster, the definition of confit is duck, pork or other meat that is cooked and preserved in it’s own fat. But it can also be a garnish of fruit or vegetable that is cooked until tender in a seasoned liquid.

I had some nice Roma tomatoes from Costco and as we have been on a whipped Feta and roasted tomato kick in this house, I decided with this batch, I would confit vs. roast.

As you know I have done garlic confit on this site a mere 60 days ago or so, and made it again after that. I used the same directions except I had to add a step to dry out the tomatoes which you do not have to do with garlic.

I rinsed the tomatoes and quartered them and spread them on a baking sheet. Sprinkled with a little sea salt and ground pepper and a teensy bit of sugar. I popped them into the oven on a 300° convection bake setting but you can use 275° for a regular oven. Drying out the tomatoes means low and slow, so they were in the oven for about 2 hours. a


You know they are done in the oven when they go all dull looking. No shine to the tomatoes at all and if you press on them they have very little if any juice to give out.

Place them in a heavy pot and just cover with olive oil. I used the end of the oil that I made another batch of garlic confit with yesterday also, so mine will have a LOT of garlic flavor. I added some capers, finely chopped basil and parsley and teensy bit of anchovy paste. I brought to a boil and then dialed back the burner to a simmer. Important that you don’t cover the pot or too much steam will go back into the confit and make it watery.


Cook them about an hour, give or take, until they are translucent. I wasn’t feeling getting them all jarred up pretty last nite, so I popped them into a plastic container and will worry about them later.

Remember like all items that are in oil, you need to keep them refrigerated for food safety reasons until you use the.

These will be terrific with a little arugula and olive oil on top of a cornmeal crusted chicken breast with some black olive tapenade. Or whipped with some butter on french bread, or as  previously discussed, with whipped Feta and bread.



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