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Tomato Confit

120 minutes

medium

4 people

Very versatile sauce that has multiple uses. Beneath the Carpaccio of Aubergine. In the Tart of Mozzarella and Pesto. With the Tuna and Ceviche of Red Snapper.

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Ingredients:

Adjust Servings
20 x ripe Plum tomatoes
2 x medium sized white onion
4 cloves garlic, grated
1 x chopped hot chili
75 ml olive oil
1 x 600g tin plum peeled tomatoes
1 x 200g jar of sun dried tomato paste
1 x bunch fresh basil
Salt, pepper to taste.

Directions

1.
Preparation
Boil a large pan of water, remove the stalks from the tomatoes and cross the bottom. Throw in the water for ten seconds and refresh immediately in Iced water.
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2.
Remover the skins and chop the tomato flesh.
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3.
Chop the onion and the garlic
Heat a large pan and add olive oil, add the chopped onion and garlic. Sauté for about 5 minutes or until very fragrant and the onion is translucent.
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4.
Add the chopped tomatoes.
Sauté for an additional 10 minutes. Add the tin tomatoes and the sun-dried tomato paste.
Cook for approximately one and a half hours on a low heat, stirring every 15 minutes. Julienne the Basil leaves as fine as possible and add to the confit once it is cold.
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Notes
The tomato confit can be stored in ziploc bags in the fridge or even the freezer. Depending on intended use, you can cook the confit longer to make it a drier paste, especially for the Carpaccio Aubergine or the Tuna with Red Snapper Ceviche.

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