It looks beautiful but you never gave the temperature (most folks don’t have a wood-burning oven) nor the cooking time both of which are key elements to the process.
Usually you want to keep something like this in poaching range, around 160-180F. IMHO, what was demonstrated here was too high for what is normally considered confit, but I'm sure things vary regionally. Hope this helps 6 months later lol
I like the video, but you are advertising to an audience that likely does not own a wood-burning dome oven. I mean, maybe a small percentage of us do, and I happen to be one of those, but it doesn’t make any sense to focus on those details unless your channel is based on dome oven cooking with real wood. Just a bit of feedback.
![Natanael Cano - Amor Eterno [Official Video]](http://i.ytimg.com/vi/EO4prCs6WpM/mqdefault.jpg)
It looks beautiful but you never gave the temperature (most folks don’t have a wood-burning oven) nor the cooking time both of which are key elements to the process.
Usually you want to keep something like this in poaching range, around 160-180F. IMHO, what was demonstrated here was too high for what is normally considered confit, but I'm sure things vary regionally. Hope this helps 6 months later lol
Bake in the oven 250℉/120℃ for abt 1 hour
I made it and it tastes AMAZING
It turned out amazing!! I also added balsamic to it
I like the video, but you are advertising to an audience that likely does not own a wood-burning dome oven. I mean, maybe a small percentage of us do, and I happen to be one of those, but it doesn’t make any sense to focus on those details unless your channel is based on dome oven cooking with real wood. Just a bit of feedback.
Magical, thanks for sharing this
Thank you!!!
Nice!
Good grief Google it I did
Too much vinegar.
What a waste of time to watch this video all the way through only to see its not going to baked in an home oven!
gurl, it's just fucking tomato confit. You can literally make it in a pot on a stove or even in a toaster oven.
Same principle: slow cook over a long time so the oil permeates all the way thru.