Tomato Confit Recipe
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- Опубліковано 21 вер 2021
- Direct link to the Tomato Confit Recipe www.fontanaforniusa.com/blogs...
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Tomato Confit is an incredibly simple and easy condiment that can be put together in less than 5 minutes. Slowly cooked in olive oil at very low temperatures is the secret to an unforgettable confit. These tiny morsels of goodness will elevate just about any meal to a whole new level. With every bite, the symphony of flavors that explode in your mouth are truly hard to forget. Absolutely delicious over pasta, perfect in a sandwich, and mouthwatering when served over fish. Drizzle any leftover oil over salads, pasta or even a fried egg. Let's get started!
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I made it and it tastes AMAZING
Bake in the oven 250℉/120℃ for abt 1 hour
Magical, thanks for sharing this
It looks beautiful but you never gave the temperature (most folks don’t have a wood-burning oven) nor the cooking time both of which are key elements to the process.
Usually you want to keep something like this in poaching range, around 160-180F. IMHO, what was demonstrated here was too high for what is normally considered confit, but I'm sure things vary regionally. Hope this helps 6 months later lol
It turned out amazing!! I also added balsamic to it
Thank you!!!
Nice!
Good grief Google it I did
I like the video, but you are advertising to an audience that likely does not own a wood-burning dome oven. I mean, maybe a small percentage of us do, and I happen to be one of those, but it doesn’t make any sense to focus on those details unless your channel is based on dome oven cooking with real wood. Just a bit of feedback.
Too much vinegar.
What a waste of time to watch this video all the way through only to see its not going to baked in an home oven!
gurl, it's just fucking tomato confit. You can literally make it in a pot on a stove or even in a toaster oven.
Same principle: slow cook over a long time so the oil permeates all the way thru.