Tomato confit
This Tomato confit is a simple yet flavorful condiment of tomatoes slowly cooked in olive oil, garlic and herbs. This incredibly flavorful and versatile condiment will compliment and elevate a wide variety of dishes. It's naturally dairy-free, gluten-free and vegan.
Ingredients
- 800 grams Tomatoes
- 2 cup olive oil
- 4 cloves garlic cloves peeled
- 4 sprigs fresh thyme leaves only
- 2 bay leaves
- ½ cup Fresh basil finely sliced
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Add the tomatoes, oil, garlic, thyme, bayleaves, salt and pepper in a sauce pan
- Turn on low to medium heat and slowly simmer for 1.5 - 2 hours or until soft and fragrant
- Turn the heat off and let it sit for 15-20 minutes.
- Add the sliced basil and balsamic vinegar.
- Mix and adjust seasoning.
- Serve it warm or room temperature.
Notes
- Long and slow cooking is the secret to this confit. Don't have the heat to high, only allow a slow simmer.
- This recipe is best made with homegrown tomatoes as they are more rich in flavour. Pick tomatoes that are ripe yet still firm. .
- I prefer to use a good quality pure or light olive oil for this confit as it has a mild flavour and won't overpower the other star ingredients.
