shake · vinaigrette
★★★ KITCHENPrep 5 minGlasspass Tomato Confit
Independent adaptation of a publicly published Dominique Crenn recipe. Not affiliated with, sponsored by, or endorsed by Dominique Crenn.
Tomato Confit from a three-star kitchen & national award winner.
Ratio
Ingredients
- Olive Oil — 100 grams oil (reserved from the Tomato Confit) (109 ml)
- Sherry Vinegar — 40 grams sherry vinegar or Banyuls vinegar (40 ml)
- Salt — Fleur de sel or kosher salt, to taste
- Pepper — Black pepper, 5 cracks from a grinder (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
- Add finishing notes: Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 6 stars · 1 national award
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First run is small.
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Provenance
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
Originally published as Tomato Confit Vinaigrette.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Dominique Crenn / MasterClass (Tomato Illuminated) (published as “Tomato Confit Vinaigrette”). Full citation lives in Provenance.