If you’re looking for extremely tender and juicy tomatoes that will last longer than fresh, this recipe is the answer. Confit means to cook in oil – a method that’s great for locking in moisture and boosting flavour.
Still got a glut of toms to use up? Try our semi-dried tomatoes recipe.
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Ingredients
- 500g ripe tomatoes (ideally cherry, halved if large)
- 2 garlic cloves, finely sliced
- 5g fresh thyme sprigs
- 300ml olive oil, plus extra as needed
- 1 tsp balsamic vinegar
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Method
- Arrange the tomatoes in a deep baking dish that holds them snugly in a single layer (cut-side up, if halved). Scatter over the garlic and thyme, then submerge in the oil and balsamic. Season with salt.
- Heat the oven to 90°C fan/gas ¼. Roast for 2 hours, turning any cut tomatoes halfway through, until very tender. The tomatoes shouldn’t take on any colour or look roasted, but they will be very soft and bursting with juice.
- Carefully decant into sterilised jars, adding extra oil if needed to cover the tomatoes completely. Keep in the fridge for up to 2 weeks or, to keep them for longer, put the sealed jars in a large pan of water and bring to a simmer. Cook gently for 45 minutes, then leave to cool in the water – they’ll then last up to 6 months in a cool dark place. Once opened, eat within 2 weeks and keep in the fridge.
Nutrition
- 75kcals Calories
- 6.6g (1g saturated) Fat
- 0.7g Protein
- 2.3g (2.3g sugars) Carbs
- 0.8g Fibre
- 0.1g Salt
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