Ingredients
- 300 g cherry tomatoes
- 4 garlic cloves
- 1/2 cup olive oil
- 6 springs of thyme
- salt & pepper
Instructions
- Preheat oven to 120°C or 200°F.
- Place the cherry tomatoes in a baking dish. Make sure that they are in a single layer. Add the garlic and thyme. Drizzle the olive oil over the tomatoes and season with salt and pepper.
- Bake for about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes to prevent them from burning.
- Once done, allow to cool at room temperature before storing. Store with the oil and juices in an airtight container. It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.
NOTES
- Don't use your best olive oil! Use an olive oil you would cook with, as the oil while cooking will be infused by the tomatoes, herbs and garlic. Which will make it more flavourful.
- Before serving, bring the tomato confit to room temperature as the olive oil hardens in the refrigerator and the freezer.
- You can use this recipe as a guideline, and have fun with all the alliums and herbs you can swap to create your favourite version.
- Have fun serving tomato confit! Simply have it as a side dish, pop it on some toast with cheese, serve it on top of polenta, labneh or hummus, or even use it as a pasta sauce.
Recipe & photo: Yesenia Consoli from @Apron&Whisk
