One of the best things about summer is the abundance of beautiful sweet tomatoes. There are few foods better than sun-ripened tomatoes mixed with fresh herbs and garlic - in fact I reckon we enjoyed an old school tomato salad at least 4 times a week throughout the last summer!
This recipe was born out of a need to not let any of our little cherry tomatoes go to waste. The larger tomatoes all found their way into salsas or purees to enjoy till next summer however space in the freezer was running out and so I started slow roasting the beauties...and oh my, there were out of this world! We were entertaining most weekends and the one item on constant repeat was this confit. Simply served in a bowl surrounded by lots of baguette slices and fresh ricotta, it was gastronomic bliss!
Even though we've pulled up our crops for this year, there are still a couple of jars of this good stuff in the fridge. We're slowly going through them by adding the tomatoes to crumbled feta in a wrap for brekkie or swirling it through some pasta along with ricotta or any soft cheese. Keep an eye out for wonderful cherry tomatoes (they are still about) and trust me, grab a few punnet and give this recipe a go - you'll be thanking me in a month or so when it will be harder to find the little beauties!
I'd love to see your creations so please tag me in your socials if you try the recipe!
Makes: 4 cups
Preparation time: 5 minutes
Cooking time: 2 1/2 - 3 hours
1kg mixed cherry tomatoes, washed and dried
1 cup extra virgin olive oil
6 cloves garlic, peeled
4 sprigs fresh rosemary
6 sprigs fresh thyme
4 sprigs fresh oregano
1 1/2 tablespoons sea salt flakes
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