Did you ever have to throw away your tomatoes because they spoiled? Do you know what you can do with them to prevent this from happening again? In addition to the classic option of turning them into a sauce, you can make something you will love: candied tomatoes.
Fortunately, with this method you can keep this food for longer, since you can later use it in salads, pasta, meats and other dishes. In addition, you make sure to make the most of their nutritional properties, since their caloric content is low and they represent a good source of antioxidants, fiber, vitamins and minerals.
The idea of confiting food arose centuries ago in France due to the need to preserve fruits, vegetables and a variety of other ingredients such as meats. Since then, it has become a good option to extend the shelf life of food.
Even, as indicated in the “Manual for preserving fruits and vegetables using combined technologies”, it is also a way to enhance their flavor. Do you dare to confit your own tomatoes? Take note!
What is confit?
The confit, also called confit, derives from the French verb confire, which means ‘to preserve’. Specifically, this technique consists of cooking the food for a prolonged period in a fat material.
For this, you can use oil, butter, lard, beef fat, among others. Unlike frying, which is also done quickly, in the confit the temperatures are around 90 to 100 degrees.
Thus, the fatty matter prevents microorganisms from growing, since they thrive in environments where there is moisture. However, this form is reserved for making jams of all kinds of meats or vegetables.
On the contrary, fruits are candied by cooking them in syrup, which works in the same way because it causes them to lose water. This process is applied to pears, apples, figs, oranges, peaches, among others. In particular, the confit process can be done in the oven or in the kitchen, but it depends on the food and personal taste.