Intense heat with plenty of olive oil transforms the tomatoes from earthy and sweet to deep, nuanced flavors. Strictly speaking, it is not a “comfit”. This means that the ingredients are slow-cooked to absorb the fat, partially preserved by the fat, but the roasted tomatoes are fragrant and delicious.
Get the recipe: Roasted cherry tomato confit
Any variety of cherry tomato works well, except the “grape” type, which is not as juicy as round tomatoes. If you want to use grape tomatoes, mix them with round varieties. For consistency and juiciness, halve larger tomatoes and use a combination of colors and shapes. Each type of mini tomato has its own personality, and each one has its own personality. I highly recommend Sangold. Enjoy confits with eye-catching and complex flavors.
For seasoning, I basically stick with salt, but adding a little ground black pepper, Aleppo pepper, or dried chili flakes would be nice. For herbs, I like thyme, rosemary, or both, but marjoram, oregano, or savory work well too. Tender leafy herbs such as BFF basil in tomatoes should be added after cooking to avoid burning. If it doesn’t burn, eating whole garlic is like a dream. You may need to scoop it up a bit to keep it soaked in oil and juices.
You may be tempted to eat the finished confit straight from the frying pan, but please refrain from doing so. The destinations for roasted tomato confit are many and varied, including any dish that takes advantage of its sweet and sour flavor and the richness of olive oil. tomato juice.
- Spread the grilled bread generously with ricotta or whipped feta cheese.
- Garnish with grilled items, especially halibut, chicken breast, and white fish such as skirt steak or flank steak.
- Serve in a pot of soft white kidney beans as a hearty side dish.
- Reset your Caprese salad by layering a slice of fresh mozzarella and a spoonful of tomato confit.
- Place in freshly drained pasta noodles, top with a pinch of sliced basil and generously sprinkle with grated Parmesan cheese.
- Add plenty of hummus to create a savory dip of vegetables and pita.
Get the recipe: Roasted cherry tomato confit