“Confit” is a French term that literally means to preserve. This traditional technique is either used to preserve meats in their own fat or slow-cook vegetables in fat at low temperatures. Tomato confit is a dish of slow-roasted tomatoes in olive oil with aromatics like garlic and fresh herbs, softened over a few hours in a low oven setting.
This time-honoured technique deepens the innate sweetness of tomatoes, resulting in a complex flavour profile that pairs with an array of dishes. I’ve used cherry tomatoes for my recipe, but you can also use plum tomatoes in case you’re in a hurry.
I absolutely love this condiment as it oozes with flavour and turns a simple breakfast toastie into a gourmet meal in a jiffy. You can pair it with cheese, toast, or pasta or use it as a dip (the possibilities are endless). I highly recommend making a big batch so you can relish its flavours throughout the week.