Roasted Tomato Confit

We have had such a lovely abundance of cherry tomatoes this year. But then we have had some crazily inconsistent weather – and tomatoes don’t like inconsistent watering …. so we picked a load that had split. Gr. What to do?

I remember my host family in France (from a loooong time ago) had all kids of amazing confit jars (confit is French for preserved) in their cool basement. Lots of meats and veggies to get them through a snowy, country winter. Since I couldn’t bear to waste these little gems, I decided to have a go at my own confit with my little red gems.

You’ll need:

  • cherry tomatoes
  • fresh basil
  • garlic olive oil
  • salt and pepper

Wash and pat dry your tomatoes. Remove little stems.

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Place in a lined baking dish.

Tear basil leave and scatter around the tomatoes. Drizzle very generously with oil, and season in salt and pepper to taste.

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Place in a preheated 220C oven for about 25 minutes.

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Allow to cool in the tray and then scoop into a sterile glass jar, including all the juices.

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Store in the fridge for up to a month.

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Roasting the tomato really intensifies the flavour so this confit is a great addition to many things – Serve on crunchy toast as a bruschetta, spread it on a pizza base, or add a few good scoops into your tomato bases sauces for pasta, bolognese or lasagne.

Enjoy 🙂

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