One of the oldest methods of food preservation is the southern French method called confit. Traditionally, this technique pertains to meats that are first salt-cured and then cooked in a fat at a temperature of about 200 degrees. The product is then stored in the fat it was cooked in, which can preserve it for a very long time. The Tarragon duck confit is prepared in this traditional cured-then-cooked method.
Confit has since been modified and adapted until now, there are many different ways and many different things to confit.
A simple and flavorful recipe is tomato confit. I use it on our filet tartare appetizer. It provides a nice acidity that balances out the flavors of the plate.
Easy Tomato Confit
- 1 quart of baby tomatoes
- 2 cups of olive oil (vegetable oil can also be used, but will not be as flavorful)
- 2 sprigs of rosemary
- 1 sprig of thyme
- 3 cloves of garlic, crushed
- 1 shallot, thinly sliced
- Preheat the oven to 225°F.
- Add all of the ingredients to a small loaf pan, and cover with a layer of heat-resistant plastic wrap and a layer of foil.
- Cook for approximately one hour, until the tomatoes have puckered slightly but still hold their form.
- Cool down in the refrigerator and reserve in the oil until needed.