Cherry Tomato Confit
Little bombs of summer flavour to brighten up the duller days ahead.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 1 kg ripe cherry tomatoes stalks removed, halved
- 100 mls good olive oil
- 3 cloves of garlic peeled and very finely sliced
- Sprigs of fresh herbs of your choice thyme, rosemary or oregano are great
- Sea salt
- ground black pepper
- Extra olive oil for storing
Preheat oven to 170C.
Drizzle some of the oil over the base of an oven-proof dish and spread to make a film over base of dish.
Place tomatoes cut side down in dish.
Sprinkle with garlic and herbs, then drizzle with remaining olive oil. Season with salt and pepper.
Cook in oven for 40-50 minutes until tomatoes are soft and just collapsing, but not charred.
Cool, then place in jars and cover with extra olive oil.
Store in refrigerator.