- 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, (wwnorton.com)