TOMATO CONFIT RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
|10 Roma tomatoes, cut in half lengthwise|
|1/4 cup extra-virgin olive oil|
|1 tablespoon fresh thyme|
|1/2 teaspoon crushed red pepper flakes|
|2 cloves garlic, minced|
|Kosher salt and freshly cracked black pepper|
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.
15 RECIPES THAT’LL MAKE YOU SAY “OUI” TO CONFIT – BRIT + CO
Provided by: Heather Sage
How to make a confit?
Confit is simply the act of preserving or slow-cooking food in fat or liquid. Our version uses olive oil instead of the traditional duck fat or lard and the result is an extremely juicy chicken. The first step in confit is to cure the meat in salt and let it rest in the fridge (up to 24 hours in our version).
How to make duck leg confit at home?
Place the duck confit in a large microwave-safe bowl.
Wrap the bowl with a thick layer of plastic wrap.
Microwave on high for five minutes. Make sure to flip the bowl halfway through the heating process to ensure even heating.
Remove the bowl from the microwave and remove plastic wrap when done.
What meat can you confit?
Confit (pronounced cone-FEE) is traditionally a technique for preserving poultry and meats such as duck, goose or pork that involves cooking the meat in its own fat and then storing it in this fat in a covered container. Confit is an effective method for preserving meats because the fat seals off the oxygen that bacteria need to reproduce.
How to make Meyer lemon confit?
Wash the lemons well, removing any wax coating if necessary.
Add them to a saucepan with the turmeric and cover with water. …
Drain well and allow to cool, then cut each lemon into 6-8 wedges, depending on size. …
Sprinkle the lemons with salt and pack into a sterilized jar with a tight-fitting lid. …