Photography by Michael Alberstat
Food styling by David Grenier
Prop styling by Sally Shnier
First published in Wish September 2008
Chef's Tip:
Once you’ve strained tomatoes, save remaining flavoured oil. It’s superb for poaching fish, mixing in salad dressings or as a dip for bread. Store in a jar and keep refrigerated.
food
Tomato Confit
Transform everyday kitchen staples into an extraordinary condiment. Try it as a sumptuous topping to homemade pizzas and pasta dishes
Ingredients
| 12 | plum tomatoes |
| 6 cups | olive oil |
| 1 | head garlic, top trimmed |
| 2 | shallots, quartered |
| 1 | bunch fresh thyme |
Instructions
- In a large, deep pot, bring all ingredients to a boil. Reduce heat to a simmer and allow flavours to infuse 1-1/2 hours. Remove pot from heat and continue to infuse while oil and tomatoes cool completely, about 2 hours.
- Strain tomatoes, reserving oil. Use tomatoes in pasta, on sandwiches, in soups or salads.
Nutritional information
Per 1/4 cup: 59 calories, 5 g fat, 1 g protein, 4 g carbs, 1 g fibre.
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