From Salads to Cioppino Put This Recipe in Your Repertoire
Tomato confit one of my favorite things to have on hand because it’s so versatile. I add it to pasta, salads or soups. It’s a simple technique but adds a great element to any dish. I always have some tucked away in my fridge, but they tend to disappear quickly. If executed correctly the tomato confit will be slightly soft in the center but fully intact. The texture, aroma, and the burst of flavor in this tomato confit recipe is amazing.
- 16 oz Cherry Tomatoes
- 8 oz of Olive Oil
- 5 Sprigs of Thyme
- 4 Smashed Cloves of Garlic
- 1 Tbls Fennel Seed
- Place the tomatoes, garlic, thyme and fennel seed in your saucepan, I use a heavy-bottomed saucepot for even temperature distribution.
- Add the olive oil to cover and turn the heat on low
- Monitor the tomatoes and oil closely as to not overcook, when the oil starts to bubble gently, turn off the heat and cover the pot
- Let them sit and cool down off the heat with the lid on
- Submerged in oil, the tomatoes will last 2 weeks in the fridge, I like to use the aromatic oil in dressings or to marinate steaks with.
I like to use the confit in my cioppino recipe that I have down below. Check out the history of the famed dish that was born on the backs of Italian immigrants in San Francisco’s Fisherman’s wharf.
The Original San Francisco treat Cioppino Recipe