Tomato Confiture | Eats By Mike

Eats By Mike

Name: Tomato Confiture
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Colo-Pac Produce, Inc. Shallots Onions; SIGNATURE SELECTS Tomoto Paste, Product; Golden Flake Chicharonnes, Red Pepper, Cracklin Strips; Organic Onion; Village Candle Citrus Zest; Asturi Bruschettini, Classico Virgin Olive Oil; Elephant Garlic; Napoleon Co. Sherry Vinegar, Reserva; Morton Iodized Salt, 26 Ounce; Morton & Bassett Spices Mustard Seed; McCormick® Yellow Mustard Seed; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; Sprouts Organic Ground Coriander Seed; Idyll Farms Pastures Fennel Pollen; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; McCormick Ground Cumin; Morton & Bassett Spices Mustard Seed; McCormick® Yellow Mustard Seed; SIGNATURE SELECTS Tomoto Paste, Product; O Organics Sugar, Organic, Dark Brown; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced

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Tomato Confiture

Serves 810 mins prep30 mins cook

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

What you need

cup shallot

tbsp tomato paste

Golden Flake Chicharonnes, Red Pepper, Cracklin Strips

tsp red chile flakes

cup yellow onion

tsp orange zest

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

garlic

cup sherry vinegar

tsp salt

tsp brown mustard seed

tsp yellow mustard seed

SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced

cup canned diced tomatoes

tsp ground coriander seed

tsp fennel pollen

Morton & Bassett Black Pepper, 100% Organic, Fine Ground

tsp fresh ground black pepper

tsp ground cumin

tsp brown mustard seed

tsp yellow mustard seed

tbsp tomato paste

cup dark brown sugar

cup canned diced tomatoes

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Instructions

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.

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