Tomato and Onion Confit
Unlike most other vegetables, tomatoes release a lot of moisture as they cook, so there’s no need to completely submerge them in the oil (or added liquid). It is this “cooking in its own juices” that makes this dish a “confit” (see page 232). Because this technique cooks out most of the moisture from the vegetables, it concentrates the sugars, for a sweet, jamlike condiment to serve with roasted, grilled, or sautéed meats (such as the calf’s liver on page 253). While the confit cooks, stir very gently, or the tomatoes and onions may fall apart.
Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Step 1
Sweat onions Heat oven to 275°F. Heat oil in a 4-quart Dutch oven over medium heat. Add onions and sweat until soft and translucent, about 8 minutes, stirring occasionally. Add tomatoes and salt and stir to combine.
Step 2
Poach in oven Transfer the mixture to oven and cook (uncovered), gently stirring occasionally, until onions are light golden and completely tender (almost like a jam) and tomatoes are wrinkled but not mushy, 4 to 4 1/2 hours. The confit can be allowed to cool and then stored in an airtight container for up to 2 weeks in the refrigerator.
