On Sundays, I try to prepare spreads or meals that I can take to work for the week. Tomato Confit can be used on any dish. It can be used as a pasta sauce, on bread or crackers, on grilled chicken and fish, on top of a schnitzel, kebabs the list goes on. This is quite possibly the most amazing condiment ever invented. 

Do not be fooled by the fancy-sounding name. These slow-roasted tomatoes are a breeze to prepare. Confit is a cooking term for when food is cooked in grease, oil or sugar water at a lower temperature than deep frying. It also means “preserved.” It is one of the oldest ways to preserve food. 

Ingredients:

Sugar

Garlic 

Olive Oil

Riped Tomatoes

Fresh or Dry Herbs

White Onions (optional) 

Salt and Pepper to taste

Riped Tomatoes remove seeds

I used Fresh Herbs.

In a baking pan, spread the sliced onions first, then add some herbs and garlic. I removed the core and the seeds from the tomotes and layed them upside down. Sprinkle with salt, pepper and sugar. Lastly, drizzle the pan with olive oil.

I cooked it for about 3 hours at 250F. I opted to remove the skin from the tomatoes after cooking.

  

I sterilized my mason jars in the oven for 10 minutes at 220F. The tomatoes will last for up to 5 days if kept covered in the refrigerator.

Our Midnight Snack. The sauce was flavorful. I’ll definitely put this on Repeat Mode.😋

Tomato Confit with Chorizo Pasta