Recipe: Tomato Confiture

Today on Good Food hear Mark Gold – chef and owner of Eva Restaurant – discuss his simple Tomato Confiture. It’s easy to make and the result is a tomato paste that you can spread on burgers or add to your eggs at breakfast.

Keep reading for his recipe…

Tomato Confiture

(From Mark Gold, chef and owner of Eva Restaurant)

10 pounds ripe red heirloom tomato or Japanese tomato from Beylik Farms

¼ cup sugar

1/8 cup sherry vinegar (or if you can find it Banyuls vinegar)

Maldon salt to season


Core the tomatoes, then blanch them in boiling water for 15 seconds. Remove and place in an ice bath to stop the cooking process. Peel and seed the tomatoes, then cut in small pieces.

Place a large saucepot or rondeau over a medium flame and add the sugar. You want to cook the sugar until it turns a nice caramel color. Be sure not to burn or get the sugar to dark. (A nice blonde color!) Add the vinegar, followed by the tomatoes. Cook the tomatoes over medium heat until all the water has evaporated. Season to taste with the salt and you have a tomato “confiture”

Will yield close to a quart of confiture. Use on everything from eggs to burgers!!!!

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