Welcome To Nutreats, South Africa's #1 Wellness Blog

For all official information and updates regarding COVID-19 visit sacoronavirus.co.za

How to make Tomato & Garlic Confit

Zissy Lewin
How to make Tomato & Garlic Confit

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.

 

How to make Tomato & Garlic Confit

 

Print Recipe
How to make Tomato & Garlic Confit
slow roasted, this tomato and garlic confit is perfectly fragrant and bursting with flavour. Use it as a spread, topping or add-ins to your favorite pasta or salad.
How to make Tomato & Garlic Confit
Servings
Ingredients
Servings
Ingredients
How to make Tomato & Garlic Confit
Instructions
  1. Preheat the oven to 180C
  2. Wash and cut the baby tomatoes in half
  3. Peel the onion and cut it into quarters. Cut each quarter in half.
  4. Peel the garlic so you’re left with loose garlic cloves
  5. Arrange the ingredients in a baking dish. You want a dish that allows your ingredients to be more or less in one layer so they are evenly cooked.
  6. Pour olive oil on the tomatoes, onion and garlic. You want the olive oil to just cover them.
  7. Add in the fresh herbs and sprinkle with salt.
  8. Bake for 45-60 minutes. It’s done when it starts to brown, and you can easily pierce the garlic. You want the ingredients to be super soft.
  9. Allow to cool before storing in an airtight container or jar the fridge. It can last 3-4 weeks in the fridge.

 

How to make Tomato & Garlic Confit

View Comments (0)

Leave a Reply

Your email address will not be published.

© 2019 Nutreats. All Rights Reserved.

Scroll To Top