If you have the luxury — I mean, the problem — of too many end-of-season tomatoes, then this confit is for you.
Confit is an ancient form of preservation in which perishable food is slowly cooked at a low temperature in fat and then stored in fat. It was (and is) an efficient and safe method to cook and store meat and fish that would otherwise perish. The term “confit” also applies to preserving fruits and vegetables, which may be slowly cooked in oil or a sugar syrup — a method that yields jams, chutneys and candied fruit.
