Subscribe to our newsletter -

Tomato Confit

120 minutes


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.

Facebook Comments Box


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.


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.
Mark as complete
Remover the skins and chop the tomato flesh.
Mark as complete
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.
Mark as complete
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.
Mark as complete
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.

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.