Confit Cherry Tomatoes
Confit comes from the French term "to preserve", and tomatoes are the perfect (fruit) vegetable to store when preserved in oil, in your refrigerator after the days of summer are gone. They are cooked low and slow in (quite a lot) of olive oil, which preserves their texture and shape. This process also brings out their beautiful sweetness and infuses them with some amazing garlic and thyme flavor. They are fantastic on toasted sourdough, in salads, or tossed through hot pasta with lashings of grated parmesan. They work well in a caprese salad especially and are the perfect topping for grilled chicken or fish. So...time to get those tomatoes working for you...(You are going to love the fragrance of these cooking throughout your house!)
Try some of our other confit recipes...did you even know we do this on the regular?
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- 2 Cups Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon pink salt flakes BUY
- 2 Teaspoons coconut sugar
- 1 Kilo cherry tomatoes
- 3 cloves garlic
- 10 sprigs fresh thyme BUY
Place a rack in the centre of the oven and preheat to 120°C.
Add the EVOO, vinegar, salt and sugar to the baking dish you will use and whisk to combine with a fork or balloon whisk.
Add the tomatoes, garlic and thyme to the baking dish. Make sure the EVOO mixture is covering the tomatoes.
Bake uncovered until the tomatoes have wrinkled and coloured up a little, but have not burst. Approximately 90 minutes or a little longer.
Let cool to room temperature before serving. Extract the tomatoes from the EVOO to store in airtight jars for up to a month in the fridge.
Store the leftover tomato oil and use in salad dressings or for cooking.
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