I was inspired by Italian flavors, so basil (and garlic!) reign supreme, but you could easily go Greek with oregano, or French with the thyme. It all depends on the overall flavor profile you want to get out of the confit. Not a basil fan? You can use a lot of different herbs here, like rosemary, thyme, or even oregano. This is a great way to us an over-abundance of cherry tomatoes and preserve them at their peak flavor for use in the fall. Any tomatoes will work, just ensure that they are all approximately the same size when you chop them up to go in the oven. I used a mixture of plum or Roma tomatoes, cherry tomatoes, and Early Girl tomatoes. The confit topping will work with (almost) any roasted vegetable, though the cook times will vary. You’ll also want them to be bright green and not have any brown spots. Look for green beans that are still snappy and not limp. Use fresh green beans canned green beans will just become mush and not be very good at all. There will be no shortage of ways to use the leftovers, I promise! Ingredients and Substitutions You can slather it on avocado toast, or blend it into a sauce for pasta (or other vegetables). It will keep well both in the refrigerator (about a month) and in a dark, cool pantry (about 2 weeks, if completely submerged in oil). This recipe will make more confit than you need for the roasted tomatoes alone. As Serious Eats says, “confit is to deep frying as barbeque is to grilling.” When cooked low and slow, the tomatoes intensify in flavor everything you love about late-summer tomatoes will become stronger, kind of like a sun-dried tomato without the jerky-like texture. However, in the refrigeration age, we don’t need to confit everything to preserve it. Confit’ed meat and vegetables can last for months, even without refrigeration, because the food is kept fully submerged in the cooking fat, creating a barrier from external pathogens. What is tomato confit and why would I make it?Ĭonfit refers to a specific process of preserving meat, vegetables, or even fruit by cooking at a low temperature in a lot of fat or sugar syrup. I can assure you, though, that this version is just as delicious, but way easier to make. The tomatoes were cooked two different ways. Like, I made half of it the night before and then the other half the day-of. That first version, however, was very involved. Rather than make a green bean casserole, I decided that I wanted to make something more fresh. This dish has its origins in a side I made for Thanksgiving in 2020. Add a tomato confit on top, and you have a dish that tastes extravagant, but is actually very hands-off and easy to make. Fresh green beans taste nothing like their canned cousins they maintain their texture a whole lot better, and roasting them brings out a sweetness in addition to any grassy notes. Roasted green beans is one of my favorite fall-transition side dishes.
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