Cherry Tomato Confit with Garlic
Confit tomatoes are perfect for topping toast, serving with cheese, mixing into pasta, or used as a garnish for meat and vegetables. The infused oil can be used for drizzling over many additional dishes as well.
Ingredients
- 300g Cherry Tomatoes or other small tomatoes
- 6 whole cloves of garlic peeled
- 4 sprigs on thyme
- Sea salt flakes preferably Maldon
- Olive oil
Instructions
- Place tomatoes, garlic cloves, thyme, and a good sprinkle of sea salt flakes into a small saucepan. Cover with olive oil until tomatoes are submerged.
- Bring to a gentle boil, then turn the temperature down and simmer oil for 15 – 20 minutes or until tomatoes are soft and juicy.
- Cool and transfer the confit to an airtight jar, ensuring the ingredients are still fully submerged in the oil.
- Store in the fridge until ready to use. Will last up to 2 weeks.
Notes
Confit tomatoes will last for up to 2 weeks in the fridge
Using olive oil will produce the best results
When ready to use remove from fridge and allow to heat to room temperature until the oil becomes fluid again.