Tomato Confit Recipe: Simple And Easy Delicious

Today we will teach you how to make a delicious Tomato Confit Recipe, so delicious you will want to eat it again and again. This tomato confit (with a bit of saffron mixed in) is going to revolutionize the way you eat! It is also perfect for many recipes. You can also use it on top of this fried egg breakfast sandwich or it can be great and delicious with this pasta salad! There are many ways to make this delicious spread.

Tomato confit is a super easy and fun side to toss with any meal and only requires 10 minutes of prep. It’s gluten-free, dairy-free and vegan. Delicious slow-cooked and full of flavor, tomato confit can enhance pretty much any meal. Summer is the perfect time to make the most of fresh tomatoes, so it’s worth stocking your fridge with such beauty. Tomatoes are one of the main stars of Italian cuisine.

Tomato Confit Composition

Arrange the cherry tomatoes and crushed garlic on a large baking dish and arrange the thyme sprigs around it. Then drizzle generously with olive oil. Now sprinkle with the sugar and add salt and pepper to taste. Then add the balsamic vinegar and slowly toss to coat. Continue baking until the tomatoes are nicely wrinkled but not completely burst, about 1-½ to 2 hours.Once ready, remove the tomatoes from the oven and let them cool to room temperature.

Then store it in airtight containers, topping the tomatoes with cooking oil. Store in the refrigerator for up to 3 weeks. You can also substitute cherry tomatoes for heirloom tomatoes just cut them into small pieces. Be sure to use a good quality olive oil for this recipe. If you don’t have saffron, this will work just fine without it! You can also add a few minced garlic cloves instead. Add salt and pepper to taste and any fresh herbs you like. A handful is enough.

Tomato Confit Recipe Ingredients

1 450g high-quality cherry tomatoes, (1 lb).
2 4 garlic cloves, minced.
3 8.9 sprigs of fresh thyme.
4 3 teaspoons demerara sugar.
5 5 tablespoons extra virgin olive oil.
6 For sea salt, I used Maldon sea salt flakes and black pepper.
7 2 teaspoons high-quality balsamic vinegar.

Upload By: Mahwish Amir

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