Tomato Confiture
Serves 8
10 mins prep
30 mins cook
40 mins total
Tomato confiture made by combining olive oil, onions, shallots, garlic, spices, and canned tomatoes. Cooked to deepen flavors and can be served warm or at room temperature.
0 servings
1: Heat the oil over medium heat in a 4-quart nonreactive saucepan. 2: Add the onion, shallot, and garlic and sweat until translucent, about 2 to 3 minutes. 3: Add the cumin, coriander, chile flakes, orange zest, fennel pollen, salt, pepper, and the brown and yellow mustard seeds, cooking until the mustard seeds begin to pop, about 1 more minute. 4: Stir in the tomato paste and cook until the oil starts to separate, about 30 seconds. 5: Add the sugar and cook until completely melted and bubbling, about 1 minute. 6: Mix in the vinegar and allow the mixture to bubble for about 30 seconds. 7: Add the tomatoes, reduce the heat to low, and continue to cook, stirring frequently for about 25 to 30 minutes. 8: Taste and adjust for vinegar or spice level as needed before turning off the heat.
