The most exciting products of long summer days are fresh tomatoes. Bright jewel toned fruits plump with sweet and acidic flesh are delectable treats. These summer beauties are unparalleled in flavor to the same product found in winter among supermarket stalls. I had thought to save this recipe for early fall to use late summer’s last yield of cherry tomatoes. However now seems just as good a time as any. This tomato confit with curry spices is certainly worth turning your oven on for!
The Background
Vegetables roasted in olive oil are one of my favorite ways to create a dip, pasta sauce or rice topping. Confit is a cooking technique in which meat or vegetable are slowly cooked in oil or fat. Confit was originally used as a method of preservation before refrigeration. This style of cooking is usually attributed to the French. Looking farther back however it appears to be a Basque technique. The Basque culture predates incorporation to Spain and France as we know them today. The duck confit is possibly the most famous confit preparation. I had the pleasure of trying this dish a few years ago in the heart of Paris. My husband and I dined at the Instagram worthy Café Le Brebant. Paired with a Bordeaux wine and a baguette, it did not disappoint!
The Ingredients
My take on confit forgoes a more traditional choice of aromatics such as thyme or rosemary. Instead, this recipe calls for spices commonly found in Indian cooking especially among dishes referred to as curries. There is some debate as to if the Indian work “Kari” eventually became “Curry”. Regardless, curry as we generally know it today is a concept of Indian food born out of British colonialism. “Curry” today encompasses dishes from India and Southeast Asia but can also be found in other regions such as the Caribbean and Africa.
In this dish I intended to create a flavor reminiscent of an Indian curry like tikka masala or a butter chicken dish. The select spices used here do not contain all possible curry spices the rich aromas of cumin and fenugreek blend with the turmeric and garlic to create a delicious flavor profile. The turmeric I’ve used here is a spice that has been gaining popularity recently. Its professed health benefits include inflammation reduction. Diaspora Co a new company cited as producing some of the best available turmeric. Check out their site for turmeric among other products ethically sourced directly from growers in India. Serve tomato confit with curry spices with basmati or your favorite rice. Additionally, this recipe works well as a dip for bread or over noodles!
The Bottom Line
This is my first attempt since the most recent resurgence of the Black Lives Matter movement at making it clear where my inspiration for a dish comes from. It has recently become intensely clear to me that the food industry is no exception to rampant cultural whitewashing. My intention is to present recipes I create with context for my recipes. I discuss where the techniques, ingredients and flavor profiles come from. This is important information that we cannot lose sight of. I welcome feedback if you think I’ve missed something important in my articles. Please feel free to email me at shesgotchopskitchen@gmail.com to share with me.
Tomato Confit with Curry Spices
Ingredients
- 10 oz cherry or grape tomatoes
- 8 garlic cloves peeled and lightly smashed
- 1/3 c olive oil
- ½ tsp cumin seed
- ½ tsp fenugreek
- ½ tsp turmeric powder
- ½ tsp sea salt
- 10 "grinds" black pepper about 1/4 tsp
Instructions
- Preheat oven to 325 degrees
- Combine all ingredients into a shallow baking dish. Toss together to ensure spices are evenly distributed and oil coats all ingredients. Make sure garlic cloves are tucked beneath the oil.
- Roast for 60-90 minutes, stirring every 30 minutes or so. Tomatoes will be “deflated” and may be browned in some spots.
- Serve warm or at room temperature with bread for dipping or over rice.
My main resources:
https://ministryofcurry.com/essential-indian-spices/