These are fabulous little flavour bombs which can be used on canapes, as a garnish, on a pizza or delicious on a bruschetta
GET AHEAD: I make these in a large batch as they store in an airtight container in the fridge for up to a month
EQUIPEMNT: I use a truffle slicer to get super thin cuts of garlic. It’s not essential as you can slice by hand. The advantage of the truffle slicer is the speed in which you can slice things. (I also use it to slice radish, carrots, anything that I want paper thin)
NOTE ON THE RECIPE: Because you need to cook these long and slow, make a large batch as they store well. Using cherry tomatoes does make this a bit time consuming but its quite relaxing. You can use larger tomatoes for a tomato tart but they will take longer to cook
500g cherry tomatoes, halved
120ml olive oil
3 garlic cloves, peeled and sliced as thin as you can
1 tbsp thyme leaves
2 tsp Sea Salt
Fresh ground black pepper
Preheat the oven to 100C Fan. Arrange the tomatoes cut side up in a shallow roasting tray big enough to hold them in one layer. Place a slice of garlic on each tomato half, then a couple of thyme leaves. Pour over the olive oil, season with salt and pepper. Put in the oven for 2 – 2 ½ hours. Check them after 2 hours to make sure they aren’t turning black.
They should be like sun blush tomatoes when they are done. Allow to cool then put in a small kilner jar or airtight container. Pour over all the juices from the pan covering the tomatoes completely. If there isn’t enough juice to cover them, top them up with extra olive oil. When you are ready to use, remove from the fridge and allow to come to room temperature in order to liquefy the oil.
Confit tomatoes
Equipment
Ingredients
- 500 g cherry tomatoes halved
- 120 ml olive oil
- 3 cloves garlic sliced thinly (i use a truffle slicer)
- 1 tbsp thyme leaves
- 2 tsp sea salt
- Fresh ground black pepper
Instructions
- Preheat the oven to 100C Fan. Arrange the tomatoes cut side up in a shallow roasting tray big enough to hold them in one layer. Place a slice of garlic on each tomato half, then a couple of thyme leaves. Pour over the olive oil, season with salt and pepper. Put in the oven for 2 – 2 ½ hours. Check them after 2 hours to make sure they aren’t turning black.
- They should be like sun blush tomatoes when they are done. Allow to cool then put in a small kilner jar or airtight container. Pour over all the juices from the pan covering the tomatoes completely. If there isn't enough juice to cover them, top them up with extra olive oil. When you are ready to use, remove from the fridge and allow to come to room temperature in order to liquefy the oil.
