Cherry Tomato Confit
4h 10m
This cherry tomato confit is extremely versatile and always seems really impressive, but is also dead easy to make. The options are endless, but try serving it on toast with some hung yogurt or with roast meats or fish.
These tomatoes also go really well on top of the risotto with egg yolk & chili oil that you can find here on CREME. To make it even more flashy, use cherry tomatoes on the vine.
Packed with flavor, these tomatoes can be stored for ages in the fridge covered with its olive oil. You can also sterilize the jars too and keep them at room temperature. If there's any olive oil left after covering and storing the tomatoes, keep it and use it to season whatever you want.
Preheat the oven to 130 °C
Add 2½ cup of cherry tomatoes to a baking dish
Season with 2 tsp of demerara sugar and salt to taste
Add 2 sprigs of rosemary and 3 sprigs of thyme
Tear 1 dried red chili in half and add it to the tomatoes
Crush 3 unpeeled garlic cloves and add them to the tomatoes
Add 300 ml of extra virgin olive oil
Add flaky salt and black pepper to taste
Bake for 4h to set flavors and texture. The cherry tomato confit is ready
Enjoy! This confit goes amazingly well with hung yogurt sandwiches, grilled fish, or pretty much anything!
Yield 5 portions
Cherry Tomato
2½ cups
Extra Virgin Olive Oil
300 ml
Thyme
3 sprigs
Rosemary
2 sprigs
Unpeeled Garlic
3 cloves
Demerara Sugar
2 tsp
Dried Red Chili
1
Black Pepper
to taste
Flaky Salt
to taste
Salt
to taste