Name: Tomato confit
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: Makes enough to fill 3 x 300ml jam jars
Cuisine: French
Ingredients: 1kg plum tomato; 2 garlic cloves thinly sliced; good handful fresh thyme; 100ml olive oil plus extra; 2 tbsp balsamic or sherry vinegar; 1 tbsp icing sugar

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Tomato confit

Tomato confit

Mary Cadogan

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Makes enough to fill 3 x 300ml jam jars

Easy

Prep: 5 mins

Cook: 2 hrs and 30 mins

A star rating of 3 out of 5.2 ratingsRate

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Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti

Freezable

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg plum tomato
2 garlic cloves

thinly sliced
good handful fresh thyme
100ml olive oil

plus extra
2 tbsp balsamic or sherry vinegar
1 tbsp icing sugar

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Nutrition: per jar

kcal389
fat34g
saturates5g
carbs17g
sugars16g
fibre3g
protein3g
salt0.1g

Method

step 1

Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.
step 2

Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.
step 3

Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.
step 4

Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.

RECIPE TIPS

USING YOUR TOMATO CONFIT

Try with goat’s cheese on your cheeseboard, as a bruschetta topping, stirred through pasta with pitted olives, alongside steak & chips, or on an antipasti platter.

Recipe from Good Food magazine, September 2013

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A star rating of 3 out of 5.2 ratings

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