Fresh and Confit Tomato and Fish “Salad”
Sam Muller
PUBLISHED September 14, 2026
Having confit tomatoes on hand is always a game changer, and they’re extremely easy to make with good quality oil, a ton of garlic, whatever herbs you prefer, and about an hour of hands-off cooking time. Then, you’ll be all set with tiny flavor bombs that will hold up well for up to one week in the refrigerator, which can be added to eggs, pastas, soft cheeses, and more. In this case, tossed with beautifully flaky fish (hello, branzino) and very finely diced habanero peppers, they make a standout salad—think brightness, heat, sweetness, and loads of umami. Dressing this salad is made extra easy with leftover confit oil (flavored with garlic and herbs), a big squeeze of fresh lemon juice, and salt.
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