Tomato Confit

Tomato Confit

View Asiago Rosemary Cloud Bread  a pairing we suggest for this formulation.

Ingredients Percent (%)
Tomato, diced, frozen, reduced-moisture 46.86
Garlic puree 14.06
Tomato Paste 14.06
Salt, fine 0.47
Brown Sugar 2.81
Rosemary cracked 16, RS9232 0.19
Olive Oil 15.93
Balsamic vinegar 5.62
Total 100.00

 Method of Production:

  1. Combine tomatoes and garlic puree and then spread on greased parchment lined baking sheet.
  2. Bake at 325° F for 10 minutes, until roasted and browned.
  3. Mix the tomatoes with the remaining ingredients together until combined.


  1. Store frozen in a triple-sealed, double poly bag until ready to use.
  2. Allow confit to thaw until room temperature for serving.

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Main Dishes