Confit can be anything. It aids whatever-the-thing-being-confited-is to retain its juiciness as it mellows in a soft, slow poach in oil. This tomato version is infinitely versatile! Add the confit to soups or sauces, spoon it atop eggs, legumes, over fish or chicken, onto toast, and more - and save the confit oil! It is a magical flavor booster. Use it to make vinaigrettes, add it to cook rice or beans, to sear fish - the list goes on. This is a smart recipe to save a bounty, and you two great things in one. Recipe & Image by Melina Hammer
- 2 cups Sungold or roma style tomato, such as "Blue Beech" paste varietal
- 7-9 sprigs fresh thyme
- Kosher salt
- 1/2 tsp black peppercorns
- La Tourangelle EVOO to cover about 1 1/2-2 cups
- Flake salt, for serving
- If you are using paste tomatoes, slice them into 1/2-inch coins. If using Sungolds, leave them whole: they will collapse and burst in the best way once confited.
- In a small saucepan, layer tomatoes with thyme sprigs. Add a generous pinch of salt and the peppercorns, and pour enough olive oil to cover.
- Over medium heat, bring to a bare simmer, then lower heat to maintain - there should be a bubble or two every few seconds, showing you that there's activity without disturbing the layers.
- After 20 mins, check for tenderness. Use the back of a teaspoon and gently press against a tomato: it should easily give. If that isn't the case, continue one a bare simmer for another 5-10 minutes or until ready.
- Remove pan from heat and allow it to cool to room temp. Spoon tomato confit into a squat weck or mason jar and pour the olive oil over to submerge. Serve confit with the herb sprigs and a few peppercorns - which soften as they poach, imparting an extra peppery hit - spooned onto good toast (or whatever your preparation), or store it, sealed in the refrigerator, for up to 1 month.