Confit Tomatoes
-
500g/1 pound cherry tomatoes
-
3-4 large garlic cloves, smashed
-
olive oil to cover
-
thyme or other herbs to season
-
salt and pepper to taste
Step 1 - Preheat oven to 121c/250F. Wash and dry tomatoes and place in a baking dish along with the garlic and herbs. Season well with salt and pepper. Cover with oil and bake uncovered in the oven for thirty minutes, then turn the oven down to 100C/212F and bake for two and a half more hours. Once the skins are wrinkled, they are ready. Be careful removing this from the oven as the oil is hot. Allow to cool, remove the garlic and refrigerate in jars in the oil.
Step 2 - Refrigerate in the oil and store in a jar in the fridge.