Confit; (from the French word confire, literally “to preserve” is any type of food that is cooked slowly over a long period of time as a method of preservation.
My favourite confit is this tomato and garlic one. It’s made with a few ingredients, slow cooked for 45-60 minutes. It’s fragrant, the tomatoes juicy, garlic buttery and olive oil seasoned to perfection. I pile it on challah, scoop it into the middle of a heap of hummus, throw it into pasta’s, salads and cans of tuna for the perfect sandwich spread.
The recipe is slightly adapted from here. I halved it, used red onions not shallots as they’re impossible to find here (Occasionally I’ll spot them at one of the larger woollies, but red onions are more accessible). I also peel my garlic beforehand as I have no plans to eat them and find it easier to peel before they’re cooked. Lastly, I use the confit directly from the pan I cook it in.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.