Tomato Confit Sauce (GFCF, vegan)
This is my favorite sauce. Truly, I could just ladle it into my mouth with rude slurping sounds, but I usually restrain myself and put it ON something. It works as a pasta sauce or a topping for steamed veggies, baked fish or chicken, or just about any meat. Or tofu. It would make tofu taste good, I’d bet, which is an admirable feat for any sauce!
You can serve it straight up, but since it is concentrated and PACKED with flavor, I will sometimes sauté chopped veggies on the side — zucchini or other summer squash, mushrooms, and red bell peppers are good choices — and stir it into the confit, with perhaps some canned (or fresh) diced tomatoes, to extend the sauce. The result of this recipe is somewhere between a sauce and a condiment. I think it would make a fabulous topping for bruschetta, and the other night, when I served this, my husband (who is much more keen on presentation than I am) said, “You could just make a schmear of this across a clean plate, and serve the fish on top of it.” Good idea, especially as this highly-rated flounder recipe didn’t turn out quite as flavorful as I had imagined.
The ingredients are fairly flexible, depending on how much you have on hand, but here are the non-negotiables: Tomatoes, onion, garlic cloves, fresh herbs, olive oil, and sea salt. What transforms these usual suspects of the culinary arts is ROASTING them.
A reader, who is also a Facebook fan, suggested — oh, about a year ago, I think — that I try making “confit” from my tomatoes. I had not enough to make paste from, but too many to just use in salads and sandwiches. She said she got the idea from Martha Stewart, who does indeed have a Tomato Confit recipe. However, I have tinkered and perfected, and now what I do hardly resembles the original, so I think it is transformed into something NEW, and even better. Although I might hesitate to label this as a true confit — that is, I really do not know how long this would last, as a preserve — it still bears its confit roots.
The best part is: IT IS SO EASY, and it makes your home smell like a pizzeria, without the actual pizza. 🙂 Speaking of, this sauce doubles as pizza sauce that is to die for!
So, here we go!
Tomato Confit Sauce
makes about 3½ cups
- 1½ – 2 lbs of fresh, ripe, small tomatoes. Halve and remove the area around the stem, but no need to seed, peel, or core
- 3-4 Tbsp fresh, finely-chopped herbs (I like rosemary and basil), divided
- ½ large onion, cut in slivers (a regular brown or yellow onion would work best — something with some zip to it)
- 6-8 cloves of garlic, halved
- ¼ cup olive oil, divided
- 1 tsp sea salt
- a generous pinch raw sugar
- As you prepare the ingredients, preheat oven to 325°F.
- Into a 11″ x 7.5″ (or similarly-sized) glass or glazed stoneware baking dish, drizzle about 1 Tbsp of the olive oil and sprinkle 1 Tbsp of the fresh herbs.
- Place tomatoes, cut side down, shoulder to shoulder in the baking dish. They can overlap somewhat, but it’s best if they are all skin-side up, cut-side-down.
- Sprinkle the tomatoes with the rest of the herbs, the slivered onion, and garlic. Drizzle with the rest of the olive oil, then sprinkle on the sea salt and very lightly sprinkle all with a pinch of sugar.
- Bake, covered with foil, in a 325°F oven for 45 minutes on a mid-to-low oven rack. Then, remove the foil and continue to roast, uncovered, until everything is soft, and about half of the liquid has evaporated.
- It should look like this:
- Cool to room temperature (or until at least not-hot), and transfer all to a food processor or blender. I use a Cuisinart Mini-Prep, and pulse back and forth on chop and grind (I have to do it in two batches, as the bowl doesn’t hold the whole recipe). Process until the sauce is mostly-smooth, but not uniformly so. You want to be able to see the flecks and small bits.
- Taste, and decide if it needs more salt or even some pepper (I’m not a big fan of black pepper), then restrain yourself from eating all that concentrated deliciousness, right there.
Posted on May 21, 2012, in Clean Eating, Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF, GFCF Recipes, gluten-free, Herder-gatherer Paleo Diet, Low-carb, Vegan and tagged food, garlic cloves, vegetarian. Bookmark the permalink. 5 Comments.