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Easy tomato confit (tomatoes preserved in oil)
Use these amazingly flavoured preserved tomatoes in everything from risotto to bruschetta, antipasti platters to salads and so much more.
Ingredients
- 300 g mixed cherry tomatoes halved
- 2 cloves garlic peeled
- 1/2 tsp grated fresh ginger
- 1/2 small chilli chopped
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 3 sprigs fresh basil
- 1/2 tsp sea salt
- 1 tbsp lemon juice or vinegar
- olive oil (enough to cover tomatoes)
Instructions
- Preheat oven to 180c
- place the tomatoes cut side up in a baking tin
- add all other ingredients and pour over enough olive oil to cover the tomatoes completely
- bake in the oven for approximately 30 minutes till skins just blistering
- spoon into a sterilised jar and cover completely with the oil
- store in fridge and use within a month
- you can water bath can these for 45 minutes and they will keep for 6 months
Video
Notes
When removing from fridge the oil will have solidified. Don't panic. Just spoon out however much of the confit tomatoes you want into a small bowl and return the jar to the fridge.
Bring the bowl of tomatoes and oil to room temperature to serve or cook with.
Make sure tomatoes in jar always covered with oil so add a little more if you have to.
Nutrition
Calories: 82kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 1200mgPotassium: 805mgFiber: 3gSugar: 9gVitamin A: 1965IUVitamin C: 115mgCalcium: 70mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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