Confit tomato recipes

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1y
Confit Piccolo Cherry Tomato and Pecorino Risotto Recipe
This tomato and pecorino risotto recipe is a real crowdpleaser on a chilly autumnal evening. The creamy, cheesy rice is topped with slow-cooked garlic and thyme-infused confit Piccolo cherry tomatoes. Be sure to use up the delicious leftover flavoured oil in other dishes – it stores well in the fridge.
Bream Carpaccio with Tomato Confit Sauce Vierge
This recipe uses sweet and rich confit cherry tomatoes in the place of fresh tomatoes to make a sauce vierge. Their intense flavour is a perfect match for the fresh fish. See our guides for making confit cherry tomatoes and slicing fish for carpaccio.
Ultimate BLT Sandwich Recipe
The BLT is a classic sandwich with its combination of salty bacon, crisp lettuce and juicy confit tomatoes. We love to add some extra sweet confit tomatoes to our version, along with a herby mayonnaise. Make sure to cook the bacon slowly to ensure the fat crisps up evenly.
Paprika-Cured Monkfish Recipe
Angel Zapata Martin's stunning paprika-cured monkfish recipe is full of the sunshine flavours of Spain. The fish is marinated in fino sherry before being cured in the paprika salt mix, which adds a wonderful depth of flavour. Date purée, avocado mousse and confit tomatoes make excellent pairings to the cured fish.
Confit Tomato, Grilled Peach and Stracciatella Salad Recipe
This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons. We’ve added a sweet-sharp tarragon vinaigrette, which compliments the fruits and creamy stracciatella cheese.
Cod with White Beans Recipe
Adam Bennett's Spanish-inspired roast cod recipe is bursting with colour and flavour. He serves the cod with a series of glorious accompaniments – white beans and chopped chorizo, confit plum tomatoes, green beans and confit garlic. Make sure you have plenty of good quality olive oil for the parsley oil used to finish this divine recipe.
Squid Ink Spaghetti with Mussels and Tomato Confit Recipe
This striking dish makes a great centrepiece thanks to jet black squid ink pasta and shiny, clattering mussels. We use rich, sweet confit cherry tomatoes in the sauce, which add pops of summery sweet flavour and bright colour. Serve with some braised or grilled fennel or a lemon-dressed salad.
Plum Tomato Tart Recipe
Paul Foster's stunning presentation ensures this tomato tart recipe is as impressive as it is delicious. The plum tomatoes really are the hero ingredient, with two confit tomatoes and two compressed tomatoes standing upright on discs of buttery Parmesan biscuit. Topped with creamy avocado, fragrant basil and a hint of spice from slices of chorizo, these tarts have a perfect combination of flavours.
Grilled Sardines Recipe With Tomato Confit
Robert Thompson's grilled sardines recipe takes the idea of sardines on toast to a whole new level. Confit tomatoes and garlicky tapenade are fantastic supporting actors for the sardines, which can be grilled or barbecued. Start on the tomatoes early to give yourself plenty of time.
Crusted Halibut Recipe
Matthew Tomkinson's crusted halibut recipe is enhanced by some cheffy touches, from foamed beurre blanc sauce to crispy, lager-battered oyster beignets.
Confit Tomatoes with Butter Beans and Chorizo Recipe
Emily Watkins' warm salad of butter beans, chorizo and sweet confit Piccolo cherry tomatoes is a real crowdpleaser and makes a great lunch or side dish. She takes the tomato-flavoured oil leftover from the confit to create a punchy saffron aioli, which is a fantastic way to reduce food waste.
Moroccan Lamb & Harissa-Spiced Couscous
Alan Murchison's recipe is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.