Tomato Confit


2 tbs fresh ginger, peeled and grated
2 tbs minced shallots
1 and 1/2 tbs garlic, minced
1/4 cup extra virgin olive oil
1 and 1/2 tbs red wine vinegar
6 ripe plum tomatoes, peeled, seeded and diced
1/4 cup fresh herbs minced (basil, parsley, chives or a combination)
kosher salt and black pepper to taste
This confit can be use to accompany pate’s and terrines and and it also works well with smoked meats and sausages.

  • Combine the ginger, shallots, garlic, oil and vinegar in a deep skillet large enough to contain the tomatoes. Bring to a boil.
  • Reduce the heat to medium, add the tomatoes and cook for about 15 minutes or until soft and paste like.
  • Transfer to a bowl to cool, then fold in the herbs and season with salt and pepper.
  • Will keep refrigerated for up to a week.
  • Serve warm or at room temperature.
Recipe adapted from: Charcuterie: The Craft of Salting, Smoking and Curing. by Michael Ruhlman and Brian Polcyn, (




10 min


15 min


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