Tomato confit from Gjelina: Cooking from Venice, California (page 60) by Travis Lett

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Notes about this recipe

  • harry_14phue on February 21, 2026

    I prefer the Samin method. Lower effort for (my opinion) equal outcome

  • adelina on February 14, 2023

    Love the magic of transformation.

  • coryelizabeth on June 23, 2018

    This is absolutely wonderful and lends itself to many applications. I skipped the step that involved skinning the tomatoes, because I tried some of the confit in one of Lett's restaurants, and I'm pretty sure that tomato had the skin on. The result (both restaurant and homemade) was still delicious.

  • DKennedy on November 22, 2015

    A truly special version of sundried tomatoes. If needed, one could be substituted for the other. The recipe calls for red pepper flakes but this is better made with a reconstituted charred Anaheim chile added to the oil when ready to store them.

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