Best 6 Tomato Confit Recipes

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**Unveil the Enchanting World of Tomato Confit: A Culinary Symphony of Sweetness and Savory Delights**

Embark on a delightful culinary journey with tomato confit, a delectable dish that elevates the humble tomato to an extraordinary delicacy. This versatile creation showcases the inherent sweetness of tomatoes, caramelized to perfection in a slow and gentle dance with olive oil, herbs, and a touch of garlic. Immerse yourself in a symphony of flavors as you explore a trio of enticing recipes that capture the essence of tomato confit in unique and captivating ways.

1. **Classic Tomato Confit:** Experience the timeless allure of traditional tomato confit, where ripe tomatoes slowly bask in a warm bath of olive oil, garlic, and aromatic herbs. This classic rendition embodies the purity of flavors, allowing the natural sweetness of tomatoes to shine through.

2. **Sun-Dried Tomato Confit:** Discover a sun-kissed variation where sun-dried tomatoes take center stage. These sun-ripened gems impart an intense concentration of flavors, beautifully complemented by a blend of olive oil, herbs, and a hint of citrus zest.

3. **Roasted Tomato Confit:** Embark on a culinary adventure with roasted tomato confit, where tomatoes are lovingly roasted until caramelized, then enveloped in a luscious embrace of olive oil, garlic, and fresh herbs. This recipe adds a smoky depth and complexity to the confit, creating a captivating interplay of flavors.

Embark on this culinary adventure and unlock the secrets of tomato confit, a delightful harmony of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 6 tried and tested recipes!

SHRIMP AND GRITS WITH CREAMED SPINACH, TOMATO CONFIT AND SMOKED BACON GASTRIQUE



Shrimp and Grits with Creamed Spinach, Tomato Confit and Smoked Bacon Gastrique image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 39

1 pint grape tomatoes
1 green tomato, cored and cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
5 cloves garlic, peeled and smashed on cutting board with broad side of chef's knife.
2 ounces bacon fat, melted
1/4 cup extra-virgin olive oil
5 sprigs fresh thyme
2 bay leaves, fresh if possible
1 sprig fresh rosemary
1 sprig fresh sage
Salt and pepper
Pinch of sugar
2 pounds fresh, mild shrimp (16/20 count), peeled and deveined (shells reserved)
Salt and pepper
2 tablespoons clarified butter
3 cups heavy cream
1 pint chicken broth, plus more if necessary
1 pint corn stock (made by boiling corn cobs in water for 1 hour)
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh thyme, finely chopped
1 tablespoon minced garlic
Salt
1 pint quick-cooking grits, such as Anson Mills Antebellum Quick Grits
Cracked black pepper
4 tablespoons unsalted butter
1/2 Vidalia onion, rough chopped
1 bay leaf, fresh if possible
2 tablespoons minced garlic
Salt
3/4 cup heavy cream
2 tablespoons olive oil
2 pounds baby spinach
1/2 pound thick-cut smoked bacon, cut into (small) 1/4-inch dice
1/2 yellow onion, peeled and cut into (small) 1/4-inch dice
2 garlic cloves, peeled, smashed and chopped finely
1/2 cup brown sugar
1/2 cup Marsala wine
1/2 cup sherry wine
1/2 cup sherry vinegar

Steps:

  • For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish. Cover the casserole with foil and place it in the center oven rack. Let cook for at least 2 hours. Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent. Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate.
  • For the shrimp: Heat an 11-inch saute pan over medium-high heat. Season the shrimp with salt and pepper and keep dry. Warm the butter in the pan. In batches, sear the shrimp on both sides for 2 minutes in butter. Transfer the shrimp to a plate and keep warm. Reserve the pan and drippings for the spinach.
  • For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling. Season the liquid lightly with salt. Slowly stir the grits into the liquid. Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes. You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth. Finish with some cracked black pepper and cover until plating. If the grits become thick after standing, adding warm chicken stock will help to thin them.
  • For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat. Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes. Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes. Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes. Strain through a mesh strainer and reserve.
  • Bring a medium pot half full of salted water to a boil. In the meantime, place a large bowl of ice water nearby. When the water is boiling, add the spinach and blanch for about 30 seconds. Use tongs and carefully remove the spinach to the ice water. Drain with a colander and set aside to let dry for a few minutes.
  • In the same pan used to sear the shrimp, heat the olive oil over medium-high heat. Add the spinach and cook until just beginning to wilt, 2 to 3 minutes. Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens.
  • For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes.
  • Add the onion and garlic and sweat lightly over medium heat until translucent. Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste. The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color. Cover and keep warm until ready to plate.
  • To serve: Scoop about 1 cup grits each in the center of 4 entree bowls. Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits. Arrange 6 to 8 shrimp around the spinach in each bowl. Next, spoon the warm confit tomato on top of the cream spinach. Finish with a spoon of the smoked bacon gastrique around the edge of the bowl.

TOMATO CONFIT



Tomato Confit image

This is a nice recipe to use as an acidic note or a palate cleanser when serving richer dishes. Makes a great side dish.

Provided by davebuoy

Categories     Side Dish     Vegetables     Tomatoes

Time 52m

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
½ yellow onion, thinly sliced
2 pints cherry tomatoes, halved
¼ cup red wine vinegar
1 small bunch fresh basil - sliced in half, or to taste, divided
salt and ground black pepper to taste
¼ cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, vinegar, 1/2 of the basil, salt, and pepper. Cook and stir until tomatoes are heated through, about 2 minutes.
  • Pour onion-tomato mixture into a casserole dish. Sprinkle pine nuts on top.
  • Bake in the preheated oven until tomatoes start to brown, 25 to 35 minutes. Cool and transfer to serving platters using a slotted spoon. Serve with the rest of the basil.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.2 g, Fat 5.5 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 36.2 mg, Sugar 1 g

EGGPLANT AND TOMATO CONFIT



Eggplant and Tomato Confit image

This is one of many Provençal dishes starring eggplant and tomatoes. Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit. The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers. They're optional here, but worth including for a deep, rich flavor. They won't make the dish taste like anchovies.

Provided by Martha Rose Shulman

Time 1h45m

Yield Serves 6

Number Of Ingredients 11

2 pounds (2 large or 3 medium) eggplant, roasted
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
3 to 4 large garlic cloves, to taste, minced or pressed
3 pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and chopped
1/8 teaspoon sugar
2 anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 fresh basil sprig
Salt and freshly ground pepper
1 tablespoon slivered fresh basil leaves (more to taste)

Steps:

  • Roast the eggplant, allow to cool and cut into 1-inch dice.
  • Heat the olive oil over medium heat in a large, heavy nonstick skillet and add the onions. Cook stirring, until they soften, about 5 minutes. Add the garlic and stir together for another minute, until the garlic begins to smell fragrant. Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil sprig (but not the slivered basil), salt, and pepper. Stir together and bring to a simmer. Turn the heat to very low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Pull out the basil sprig. Taste and adjust seasonings. Sprinkle the slivered basil over the top. Serve hot or at room temperature, as a starter, a side dish, or as a topping for polenta, rice, bruschetta or pasta.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 10 grams

TOMATO CONFIT



Tomato Confit image

Provided by Amanda Hesser

Categories     side dish

Time 5h30m

Yield 1 1/2 cups

Number Of Ingredients 8

10 plum tomatoes (about 1 3/4 pounds)
1 tablespoon coarse sea salt
1 cup extra virgin olive oil
1 teaspoon coriander seed, lightly toasted
1 teaspoon black peppercorns, lightly toasted
3 bay leaves
3 sprigs thyme
1 clove garlic, thinly sliced

Steps:

  • Bring a large pot of water to a boil. Score tomatoes, and drop into boiling water until skin peels away from score cuts. Transfer tomatoes to a bowl sitting in ice water, and cool. Peel tomatoes.
  • Cut each tomato lengthwise, and remove seeds. Place tomato halves in a colander over a large bowl. Sprinkle with salt, and toss to coat. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
  • Preheat oven to 275 degrees. Place tomatoes in an ovenproof pot or ceramic dish with low sides. Pour in enough olive oil just to cover the tomatoes. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic. Place over medium heat, and bring to a simmer. Cover with parchment paper or a lid, and transfer to oven. Roast until tomatoes are very tender and supple, about 3 hours. Remove from oven, and let cool.
  • Remove herbs and spices from pot, and discard. Carefully transfer tomatoes to a glass container. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot. Add just enough oil to cover tomatoes. Seal container, and refrigerate; confit can be stored for up to 2 weeks.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams

ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY TOMATO SAUCE



ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY TOMATO SAUCE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 11

4 7 oz halibut filets
5 yellow peppers
5 red peppers
1 green pepper
10 oz EVOO
1 bunch fresh basil
8 cloves garlic
2 tomatoes
1 tsp chili pepper flakes
1 cup chicken stock
1/2 lemon

Steps:

  • to make confit: roast 4 yellow, 4 red peppers covered in aluminum foil in oven @ 300F for 1 hour. After roasting, let peppers cool down and then peel off skin. When peppers are peeled, using a cutter ring, cut 5 circles out of each pepper. confit hte pepper circles in olive oil for 45 min. (cook very slowly) after cooking, store in container with olive oil to let them rest. to make pepper vinaigrette: dice the remaining yellow, red and green peppers in small cubes and blance for a few seconds. In a bowl, add diced peppers, chopped basil, the juice of half a lemon, 6 T olive oil and pinch of salt to make tomato sauce: slice 8 cloves garlic and brown in EVOO. Add chili flakes, leftover roasted peppers, sliced tomatoes, and chix stock. Let mixture cook slowly for 45 min. After, pour mixture into blender and blend until it has a sauce consistency. Add salt to taste. Roast filets of halibut in oven at 375F for 8 min immediately for serving To serve, place fish in center of plate. After on the righ and left sides of fish, place the red and yellow pepper circles in alternating colors in a straight line. sprinkle the pepper vinaigrette to the top and bottom of fish in a straigh line forming a square around the fish with the pepper circles. Finish by drizzling the sauce around the fish and enjoy.

HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT



Herbed Fillet of Beef with Tomato Madeira Confit image

Provided by Paul Grimes

Categories     Wine     Beef     Garlic     Herb     Tomato     Marinate     Roast     Christmas     Dinner     Fall     Winter     Healthy     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

For beef
2 tablespoons finely chopped garlic
1/4 cup finely chopped shallot
2 tablespoons finely chopped thyme
1 1/2 teaspoons finely chopped rosemary
1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied
For tomato madeira confit
8 large garlic cloves
1/3 cup extra-virgin olive oil
4 (14-ounce) cans diced tomatoes, drained
1/2 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
1/2 California or 1 Turkish bay leaf
1/4 teaspoon sugar
1 cup Madeira (preferably Verdelho), divided
1/4 cup water

Steps:

  • Marinate beef:
  • Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day.
  • Let stand at room temperature 1 hour before roasting.
  • Make confit:
  • Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon table salt, 1/8 teaspoon pepper, and 1/2 cup Madeira and briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.
  • Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
  • Roast beef:
  • Preheat oven to 350°F with rack in middle.
  • Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into center of thickest part of meat registers 120°F, 35 to 45 minutes.
  • Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).
  • Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit.
  • Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.

Tips:

  • Choose ripe, flavorful tomatoes for the best results.
  • Use a variety of tomatoes to create a more complex flavor.
  • Roast the tomatoes slowly at a low temperature to allow them to caramelize and develop their flavor.
  • Add herbs and spices to the tomatoes to enhance their flavor.
  • Store the tomato confit in an airtight container in the refrigerator for up to 2 weeks.
  • Use the tomato confit as a condiment, in sandwiches, or as a topping for pizzas and pasta dishes.

Conclusion:

Tomato confit is a versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its sweet and tangy flavor, tomato confit is a great way to add a pop of flavor to your meals.

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