Here is my recipe of “confit de tomates” (tomato confit), that you can use as a basis for “verrines” (appetizers in a glass) or bruschettas or with fish.
It is very simple to make. It can just take some time to peel all the tomatoes if you want to make large quantities (in that case, you might be tempted to use canned tomato pulp, even though it is certainly better with fresh tomatoes!)
Preparation: 10 minutes
Cooking: 20 minutes
Equipment: pan, bowl
– 4 fresh tomatoes
– 1 shallot
– a tbsp balsamic vinegar
– 2 tbsp of olive oil
– 1/2 teaspoon of sugar or honey
– herbs: basilic, oregano, thyme, etc, dry or fresh
– salt, pepper
Plunge the tomatoes 30 sec in boiling water. Peel them, remove seeds, chop them.
Chop finely the shallot.
Fry the shallots in an oiled pan for 3 minutes.
Then add the tomatoes, sugar, herbs, salt pepper. Lower the heat, cover and let cook 20 minutes.
When cooked, add a tbsp of balsamic vinegar and one of olive oil and stir.
Can be eaten hot as a sauce, with fish for example or cold, in appetizers.
It can be kept a couple of days in the fridge.