Confit tomato salsa
Confiting the tomato gives it a more intense flavour.
Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes approximately 200g.
Allergens and dietary requirements
- Sulphite
- Celery
Ingredients
300
ml
water200
ml
vinegar100
g
sugar250
g
shallots4
tomatoes4
cloves
garlic6
sprigs
thyme100
ml
olive oil50
g
pine nuts, roasted20
g
tarragon, chopped30
g
veal jusas needed
sugaras needed
salt and pepper