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Tomato Confit

Recipe photo courtesy of David M. Russell



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How would you rate this recipe?
  • lavromov1
    16 AUG, 2014
    Well, I don't know about Timbertoesa, but I loved this recipe! I am growing plum tomatoes this year just for this wonderful recipe. I made a quart and let it sit for weeks in the refrigerator, and then put it in some chili and man-o-man, what a flavor difference. I highly recommend trying this jewel.
  • Timbertoesa
    7 JUL, 2013
    *To clarify: My previous comment was directed more toward Martha's video demonstration, in which she advised that the finished product could be kept refrigerated for "several weeks". I see that the printable recipe has recommended keeping it for a much shorter time frame. :)
  • Timbertoesa
    7 JUL, 2013
    This looks delicious...but wouldn't there be a concern about the botulism risk that infusing garlic in the olive oil would present? The FDA recommends that garlic oil infusions should be consumed right after preparing or refrigerated immediately and used within a week. This definitely doesn't sound like a shelf-stable canning recipe.

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