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Tomato Madiera Confit Recipe

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This recipe for Tomato Madiera Confit, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jermaine Holden
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 large garlic cloves
1/3 cup extra virgin olive oil
4 (14 oz) cans diced tomatoes, drained
1/2 tsp finely chopped thyme
1/2 tsp finely chopped rosemary
1/2 California or 1 Turkish bay leaf
1/4 tsp sugar
1 cup Madiera (preferably Verdelho), divided
1/4 cup water

Directions:
Directions:
Cook garlic in oil in large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 tsp
table salt, 1/8 tsp pepper, and 1/2 cup Madeira and
briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour. Mash garlic into tomatoes with spatula then stir in 1/4 cup Madeira. Discard Bay Leaf. Confit, without pan juices of the fillet can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.
See Herbed Fillet of Beef recipe which this recipe is part of.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is the confit which is part of the Xmas recipe from Gourmet! Delicious!

 

 

 

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