Tomato Confit

The word confit [kon-FEE] is derived from an ancient French method of preserving meat (usually goose, duck or pork) where the meat is salted and slowly cooked in its own fat.  The meat is then packed into crocks or ceramic pots and covered with their own cooking fat, which seals and preserves them.  Confit can be refrigerated for at least 6 months. Fruit confits are fruits or pieces of fruit preserved in quite a bit of sugar.  Think of it as a thick jam.

 

 

 

 

 

 

 

 

 

 

 

Tomato Confit

One day when I had quite a few tomatoes from my neighbor Richard Ha's Hamakua Springs Country Farm, I decided to make a sort of confit or jam with them.  The quantities are approximate.

6 cups of cut tomatoes

1 pint vinegar

4 - 5 cups sugar

Scant teaspoon salt Bring to a boil in a non-reactive saucepan and cook down on low until tomatoes are nice and shiny and the jam is to the consistency you prefer.

Delicious served wih cream cheese or chevre on crackers.

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Sonia R. Martinez is a Gather Food Correspondent.

You can keep up with Tropical Taste a regular twice-monthly feature of Gather Essentials: Food

Sonia is a cookbook author and freelance food writer for several publications in Hawaii and is also a Hawaii Island Journal restaurant reviewer in partnership with her son Anthony Mathis.

She lives in a beautiful rural rainforest area on the Big Island of Hawaii
You can keep up with her adventures and ongoing love affair with Hawaii in her food & garden blog at Sonia Tastes Hawaii and her Gather contributions by clicking on http://foodiesleuth.gather.com/