Confit Tomatoes with Garlic

Today we confit tomatoes. They are a delight, have you tried them? When confiting, the tomatoes are cooked at a low temperature so they don't burn or fall apart. But also, by confiting them, their nutritional properties and the natural flavor of the tomatoes are preserved, but their acidity is reduced and they gain a sweeter, milder flavor. The final result is a delicious preserve that can be used in a wide variety of dishes, such as sauces, stews, pizzas, green salads, pasta salads and more. Have I convinced you yet?

The truth is the process is really simple, but the result extraordinary. I hope you feel like trying it! I leave you in this post:

• a summary of what the confiting technique is,
• how to make use of or use confit tomatoes,
• and below the recipe to make them, with a touch of garlic, as we like at home.

What the confiting technique is and what it consists of

The confiting technique is a culinary method that consists of slowly cooking foods in oil or in a sugar-and-water syrup at a low temperature, often over very low heat, to soften them and concentrate (and enhance) their flavor. During the confiting process, foods cook in a gentle, low-temperature liquid, which makes them more tender and flavorful while also preserving them well. This process can also be used as a method of food preservation. Confit is often used for fruits, vegetables, meats and fish.

About confiting tomatoes

Keep in mind that to confit tomatoes we must cook them slowly, whether whole or cut into pieces. We will do it in olive oil, over very low heat, until they soften and their flavor concentrates.

In our case we will confit them with a touch of garlic, but you can omit it if you prefer the clean tomato flavor.

How to use confit tomato

Confit tomato is very versatile and can be used in a variety of dishes. Here are some ideas for how you can pair it:

• In salads: confit tomato can be an excellent complement to lettuce or spinach salads, especially if mixed with other ingredients like feta cheese, avocado or nuts.

• In pastas: confit tomato is an excellent addition to pasta, especially if mixed with olive oil and garlic. You can add it to any pasta, from noodles to lasagna.

• On pizza: confit tomato is an excellent pizza ingredient, especially if combined with goat cheese and arugula.

• On toasts or bruschettas: confit tomato can be a great addition to toasts or bruschettas, especially if mixed with fresh cheese or pesto.

• As a side: confit tomato can be an excellent side for any meat or fish dish, especially if mixed with fresh herbs like thyme or rosemary.

• In sauces: confit tomato can be used as a base for sauces for pastas or meats, as it gives a sweet, concentrated flavor.

Overall, confit tomato is a very versatile ingredient that can be used in a variety of dishes. Try different combinations and find your favorite.

Recipe to make confit tomato

Ingredients

• 1,5 kg de tomates variados
• 250 ml de aceite de oliva (requerirás más para conservar en el bote)
• 1 cabeza de ajos
• 2 ramas de tomillo fresco
• 1 hoja de laurel
• Sal (unas 2 cdtas para esa cantidad de tomates)
• Pimienta (opcional, cantidad al gusto)

Preparation

1. Clean the tomatoes. If they vary greatly in size, you can cut the large ones in half to homogenize cooking times. Optionally, remove the stem with a stem remover (or you can keep them whole).
2. Peel the garlic and smash it with a knife (help yourself by hitting the flat blade with the palm of your hand, placed over the garlic).
3. Put all the ingredients on the Le Creuset casserole, Shallow Casserole type (it is a wide surface that will help you in the process). The tomatoes should be covered or up to halfway if you are turning them.
4. Salt and pepper to taste.
5. Place the tray in the oven at 120 ºC for about 2 hours (it may be more or less, it depends on your oven, whether you covered it or not, how large the tomatoes were and your texture preferences). Make sure they are all tender but not falling apart; you can extend the process up to 3 i 3,5 hours depending on all those factors. Remember to turn the tomatoes if the oil doesn't fully cover them.
6. Remove from the oven when they are at the right point.
7. Transfer the preparation into an airtight jar (tomatoes and cooking juices), and finish covering with fresh olive oil. You can also preserve them in different jars if you had mixed different tomato varieties.
8. Close with an airtight lid, let them lose heat and keep in the refrigerator.

Notes

• Most commonly, confit tomatoes are stored in the cooking oil, as this helps preserve their flavor and texture. However, they can also be stored in new oil if desired.
• Since we haven't vacuum-sealed the jars, you can keep the tomatoes in the refrigerator for up to a week. If you want, you can use the Zwilling vacuum containers easily with their extraction pump, and that way they will keep for several weeks without problem.