Confit Tomatoes
My vegetable garden has been producing like crazy of late. Kale, fennel, zucchini – they are all growing like mad. But the tomatoes are out of control! Which is wonderful when you eat tomatoes like my family does. But when I had sixty plus tomatoes lined up on my kitchen bench I knew it was time for a batch of my Confit Tomatoes.
It’s the perfect way to use up a bunch of tomatoes. I used cherry tomatoes because that was what I had, but you could use just about any tomato (although if using a bigger tomato, you would need to half or quarter them first). Simply pop the tomatoes into a baking tray along with garlic, herbs and olives if you desire, cover with oil then slow roast them. So simple and oh so divine to eat!
When warm, they make the perfect vegetable side to a nice steak or piece of grilled chicken, almost becoming sauce like. Add them to a cheese board for a lovely antipasto mix. Toss them through pasta – delicious! Or just squish them on toast. They keep well in the fridge, stored in their oil for a week or two. And the oil is perfect in dressings or marinades. So good all round!
