Confit is a French technique used to preserve food by slowly cooking it in fat. While this method works particularly well for poultry, it isn’t just for (most famously) duck—you can also preserve vegetables like eggplants, carrots, beans, and my favorite, tomatoes.
I love tomato confit on just about everything—topped on pizza, piled high on charred sourdough, swirled in with creamy polenta—but I find it’s particularly good when it’s mixed into pasta with heaps of ricotta. It’s one of my favorite weeknight meals when I have an abundance of tomatoes on the counter that have started to wither or have just passed their peak flavor—this is a great way to resurrect them.
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