For this recipe we used a mixture of our own homegrown tomatoes and what we had leftover from having bought some, which gave us a tasty mixture of varieties.
Confit, as we understand it, is a French term that derives from the verb confire, which means to preserve. The process is simple, FULL of flavour and you get both the confited produce and the delicious oil to use afterwards. You can really play around with the flavours too, to suit your own taste and it’s a fantastic way to preserve wonderfully fresh and ripe tomatoes when they are at their peak of flavour. Confiting is used to preserve lots of types of foods but tomatoes are an easy and wonderfully tasty place to start.
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