Steamed Halibut & Tomato Confit

Steamed Halibut & Tomato Confit

Tomato Confit

Think of this as tomato jam. It is a simple-to-make condiment that stores well in the refrigerator for up to 10 days. It adds intense tomato flavor to soups and stews and is delicious on its own as a sauce for grilled chicken and fish. It is also dynamite on a grilled Brie sandwich.

This version is deliberately left plain and simple, but feel free to add chopped herbs of your choosing (toward the end of cooking).

Makes about 1 ¾ cups


1 medium yellow onion (5 ounces), peeled and cut into large chunks

1 tablespoon olive oil

One 28-ounce can plum tomatoes, preferably good-quality Italian, such as San Marzano, thoroughly drained (see Tips)

Sea salt and freshly ground pepper


1.     Fit the chopping blade into the work bowl. Chop the onion on speed 8 for 10 seconds. Scrape down the sides of the bowl.

2.     Add the olive oil to the work bowl. Remove the measuring cap from the lid. Cook at 90 C on speed 2 for 5 minutes. Add the tomatoes and pulse one time. Scrape down the sides of the bowl. Cook at 80 C on speed 2 for 40 minutes with the measuring cap still removed from the lid.

3.     Season with salt and pepper and serve immediately or cover and refrigerate for up to 10 days. Bring to room temperature before serving.



If you don’t mind a little fussy work, remove the core from each tomato before draining. If you pull on the core gently but firmly, most of the seeds will come out along with the core. Try this whenever you use canned tomatoes for soups, sauces, stews, etc. Reserve the drained tomato liquid for soups, stews, pasta sauce or the beginning of a great Bloody Mary mix.