How To Make Tomato Confit
Delicious, slowly cooked to perfection and packed with tons of flavour, Tomato Confit can elevate almost any kind of meal and they require just 2 minutes prep! Naturally dairy-free, gluten-free and vegan.
- 450 gr high-quality cherry tomatoes (1 lb)
- 3 garlic cloves grated
- 7-8 sprigs fresh thyme
- 2 tsp demerara sugar
- Extra-virgin olive oil
- sea salt I used Maldon sea salt flakes & black pepper
- 1 tsp high-quality balsamic vinegar
Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged.
Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-½ to 2 hours.
Once ready, remove the tomatoes from the oven and cool at room temperature.
Store in airtight containers, topping the tomatoes with their cooking oil (add extra olive oil if necessary). Store in the fridge for up to 2 weeks.