Basic Technique 10

Tomato Confit

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top 1000Season to Taste
Season to Taste

By Liam Tomlin

Published 2005

  • About
Makes 650 g
  • 8 kg Roma tomatoes cored, halved and de-seeded
  • 200 g Maldon sea salt
  • 1 tsp Celery salt
  • 1 Small bunch flat-leaf parsley, roughly chopped
  • 1 Small bunch basil, roughly chopped
  • 1 Small bunch tarragon, roughly chopped
  • 6 Sprigs fresh thyme
  • 25 ml Extra virgin olive oil
  • 4 Cloves garlic, peeled and thinly sliced
  • Freshly ground pepper
A 750 ml terrine takes 650 g tomato confit for which 8 kg Roma tomatoes is required. After the tomatoes have been cored, de-seeded, confited, skinned, hung and squeezed they will have reduced by 85–90 per cent in weight; this gives the confit an intense flavour and vibrant colour.