13 Mar Cherry Tomato Confit
Cherry Tomato Confit
13 March 2023
PREP. TIME: 10 MIN - COOK TIME: 35 - 40 mins - SERVES: 1 kg
At the height of Summer if you make Cherry Tomato Confit once a week you will have countless quick meal options. You can use it as a quick pasta sauce, spoon it over grilled fish or chicken or serve with ricotta or pesto with focaccia fresh from the oven.
Once you have used the tomatoes be sure to keep the oil and use for the next time you are confiting. The oil and juices by the way make the most delicious Tomato Vinaigrette.
675 g cherry tomatoes on the vine
A small handful of basil leaves or stems (the stems have alot of flavour)
4 whole garlic cloves peeled
450ml extra virgin olive oil
Step 1 - Prep
Preheat the oven to 150 C
Rinse and dry the tomatoes - keep them on the vine for extra flavour
Place the garlic cloves and basil leaves or stems on the base of the baking tray.
Arrange the tomatoes on the vine over the basil
Pour over about 450 ml of olive oil.
Roll the tomatoes and the vines through the oil to coat well.
While the tomatoes do not have to be fully submerged, they should all be in contact with the oil.
Season liberally with salt.
Step 2 - Cook
Place the tray in the preheated oven and cook for about 30 - 40 minutes or until the tomatoes are just beginning to blister.
At no time should the oil boil - a simmer at most is fine.
Remove from the oven and let them cool a little.
Remove the vines and the basil.
Step 3 - To Serve
Serve at Room Temperature
Step 4 - To Store
Keep the tomatoes stored in a jar in the fridge for up to 5 days
Recipe adapted by Elizabeth Peddey from Salt Fat Acid Heat, p.256 by Samin Nosrat
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