Tomato Confit Salsa Verde! I honestly don’t even think this is a thing but this recipe is like tomato confit and salsa verde had a baby! This is perfect if you have some tomatoes on hand and herbs that are needing some love.

Tomato Confit is a technique where you cook tomatoes low and slow in a fat typically olive oil to preserve there natural juices and flavor.

Salsa verde is a herb packed sauce there are many variations depending on what country you are in. My favorite leans more towards Italian that is the basis is a bunch of herbs, capers, olive oil, garlic, lemon and anchovies. Packed full of flavor and perfect to mix with tomato confit!

I slow roasted tomatoes in olive oil and garlic for about 50 minutes at 300’F. In a jar I mixed finely minced shallot, capers, sherry vinegar, dijon mustard, pinch red pepper flakes and herbs (parsley and basil) seasoned with salt and pepper.

When the tomatoes are done you mix it all together and it will stay in the fridge for 1 week! If you don’t have all these ingredients on hand you can still make it just ensure you round it out with salt, a fat, an acid and heat!