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preserved confit tomatoes

Easy tomato confit (tomatoes preserved in oil)

Karon Grieve
Use these amazingly flavoured preserved tomatoes in everything from risotto to bruschetta, antipasti platters to salads and so much more.
4 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course preserves
Cuisine Italian
Servings 1 500ml jar
Calories 82 kcal

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
Keyword tomatoes
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