Slow-roasted ‘confit’ tomatoes
This is one of the easiest ways to both get the most of any late season tomato glut and make up a true flavour bomb in a jar. Smoosh the tomatoes onto toasted sourdough, toss them through pasta … eat them with everything!
Ingrediënten
- A few large handfuls cherry tomatoes or 6–8 large tomatoes, halved
- 1 cup 250 ml olive oil
- 3 –4 garlic cloves
- 4 –5 anchovy fillets drained
- 3 thyme sprigs
Instructies
- Preheat the oven to 150°C (300°F).
- Place the tomatoes in a shallow roasting tin and cover with the olive oil.
- Add the garlic, anchovies and thyme sprigs and season with salt and freshly ground black pepper.
- Roast the tomatoes for about 30 minutes or until they are completely collapsed, but not jammy.
- Leave to cool, then transfer the whole lot to a large jar, pushing the tomatoes down so they are submerged in the oil.
- Seal the jar.
- Store the tomatoes on the bench for a couple of weeks or in the fridge for much longer (they need to be refrigerated once opened).
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