Tomato Confit Salsa Verde!
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!
Tomato Confit Salsa Verde
- 2 cups cherry tomatoes
- 1 cup olive oil
- 1 garlic clove chopped
- 1 tsp thyme leaves
- 1 shallot minced
- 1 tbsp capers
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- pinch red pepper flakes
- 1 cup chopped fresh herbs (parsely, basil)
- salt and pepper for seasoning
- Heat oven to 300'F. Mix tomatoes, olive oil, garlic clove, thyme leaves and salt in an oven safe baking dish. Bake for 40-50 minutes until roasted. Allow to cool. In a bowl mix shallot, capers, sherry vinegar, red peper flakes, herbs and salt and pepper. When cooled mix in tomato confit and serve right away or store in the fridge for up to one week.
If you make this recipe please comment below! I love to hear from you!