Confit Tomatoes

…. A fancy way to say preserved tomatoes! ;-) Super easy, super tasty and super helpful to have in your pantry!

I got a big batch of cherry tomatoes from my local green grocer - - they were at an irresistable price, so I took a crate. They needed to be used pretty quickly. My good friend suggested confit tomatoes.

The slow cooking brings out there sweetness, while maintaining there wonderful shape. They have been great for making some quick tasty meals, and they will last about 3 weeks in the fridge.

My cheese on toast has been topped with them, I chucked them in to pasta with spinach and feta cheese, I have had them as a side to homemade fish and chips, and I am planning to use them for a risotto. So many options!

RECIPE

Ingredients:

500g Cherry tomatoes (keep the vine on if they came with it)

Olive oil

7 x garlic cloves peeled, left whole

1 x bay leaf

1 x handful of thyme

2 x tablespoons balsamic vinegar

Method:

Preheat the oven to 130.

Place the tomatoes in the baking tray, pour in the olive oil, until half way up the tomatoes.

Add the garlic, thyme, and herbs, and vinegar, give it a gentle mix.

Place in the oven and cook for approximately 2 hours, the tomatoes should be soft but still hold their shape.

place the tomatoes in a clean air tight container, and cover with the remaining juices.

The remaining infused oil is a great base for cooking with and for salad dressings.

Fancy making some fresh pasta to go with this why not join me in a fresh pasta class?

OR maybe you want to know more quick fixes for your weekly meals? why not join me in a Buddha Bowl workshop!

Cooking Classes:

https://www.cookingwithjinny.com/cooking-workshops-tickets