This is one of my favorite kitchen staples...you will need to make twice as many as you think you need because you will surely eat the first batch! So good!
Did I tell you that my first batch of these confit tomatos has single handedly raised my popularity here in Australia by a huge percentage. Thanks Clayton
I make a batch of these about twice a month. And I always have garlic confit on my countertop-I use grape seed oil. Both of these recipes have changed my cooking universe. Thank you, chef!
Did you say "to a hundred and fifty degree oven" (which then I'd assume in Celsius) or "two hundred and fifty degree oven" (in which case I'd assume Fahrenheit)?
Did I tell you that my first batch of these confit tomatos has single handedly raised my popularity here in Australia by a huge percentage. Thanks Clayton
I make a batch of these about twice a month. And I always have garlic confit on my countertop-I use grape seed oil. Both of these recipes have changed my cooking universe. Thank you, chef!
Excellent, making these for the pantry from now on.
Great! Hope you enjoy, thanks for watching!
I tried this out about a month ago and it has become a staple in my home kitchen. Amazing recipe. Thank you so much!
That looks stunning! Can't wait to try it!
I'll try this one. I'm enjoying the garlic one. THANKS
Awesome video chef!
omar mokhtar thanks for the support!
Did you say "to a hundred and fifty degree oven" (which then I'd assume in Celsius) or "two hundred and fifty degree oven" (in which case I'd assume Fahrenheit)?
Two hundred and fifty degrees Fahrenheit.
Can you confit tomatoes without using the oven? My oven's thermostat is broken and they are taking their sweet time to come and fix it.
🤤
I subscripted as soon as I heard “shut up siri”
Michaiah Dorsett thanks for the support!