Roasted Tomato Confit

It’s that time of year again and our summer garden is bursting with juicy, red gems! Time to get preserving 🙂

Itchin' Kitchen

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, regional 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 herbs (I use basil, rosemary and thyme)
  • garlic olive oil
  • salt and pepper

Wash and pat dry your tomatoes. Remove little stems.

Place in a lined baking dish.

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Tear herbs and scatter around the tomatoes. Drizzle very generously with…

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