Tomato Confit
Tomato confit is unanimous with the pinnacle of food decadence; juicy cherry tomatoes slowly cooked in olive oil with garlic and herbs until they burst with sweetness - pure magic! Spoon the confit tomatoes over pasta, swirl onto cheese, or serve as the star of a simple sharing platter.
Ingredients
- 500 g tomatoes ideally cherry or plum tomatoes
- 120 ml extra virgin olive oil
- 3 cloves garlic
- 2 sprigs rosemary or thyme or fresh basil
- sea salt and pepper
Instructions
- Preheat the oven to 150C (fan) / 170C conventional / 325F or Gas Mark 3
- Peel and slightly crush the 3 cloves garlic
- Place 500 g tomatoes and smashed fresh garlic cloves in a mostly single layer in a baking dish or oven-proof skillet.
- Pour in 120 ml extra virgin olive oil and add 2 sprigs rosemary (or thyme) and season with sea salt and pepper.
- Cover with kitchen foil and bake in the oven for 1 hour 15 minutes (once cooled, can be stored in an airtight container for up to 2 weeks at room temperature).
Notes
Storage: can be stored for up to 2 weeks in an airtight container at room temperature.
And don't forget to use the infused olive oil in salad dressings or to cook food after the tomatoes are all finished! It's packed full of tomato-packed goodness which will compliment the food its added to.
Nutrition
Calories: 268kcalCarbohydrates: 6gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 7mgPotassium: 306mgFiber: 2gSugar: 3gVitamin A: 1041IUVitamin C: 18mgCalcium: 17mgIron: 1mg
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