This bright, buttery, jammy confit makes the most of summer tomatoes and garlic.
Prepare a bright and buttery summer refreshment with this fast and easy recipe for Tomato and Garlic Confit If you have the luxury — I mean, the problem — of too many end-of-season tomatoes, then this confit is for you. Confit is an ancient form of preservation in which perishable food is slowly cooked at a low temperature in fat and then stored in fat. It was an efficient and safe method to cook and store meat and fish that would otherwise perish.
This end-of-summer confit is a rich, bright and buttery blend of tomatoes and garlic. The key to the recipe is its simplicity of ingredients and the slow cooking time, which allows the tomatoes to reduce to a juicy sludge and a whole head of garlic to collapse and melt into a buttery paste. Your reward is a savory jam with myriad uses. Smear the confit on crostini, spoon a dollop into a bowl of pasta, use as a pizza sauce, or dilute it with cream for a silky, rich soup.
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