Confit Cherry Tomatoes
This confit cherry tomato recipe takes only 5 minutes of hands-on time before transforming into the most tender, juicy little heavenly bites in your oven. This makes for a great side dish, but we also love them on toast, with pasta or polenta.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
300 g cherry tomatoes
3 garlic cloves (unpeeled)
3 sprigs Rosemary
4 tbsp olive oil
salt & pepper
Recipe:
- Preheat the oven to 160C/140c fan/gas mark 3.
- Place the rosemary, garlic cloves and cherry tomatoes into a baking dish. Add the olive oil and season with salt and pepper.
- Bake for 40 minutes, giving the pan a little shake halfway through. At 40 minutes, the tomatoes should have collapsed slightly, and the garlic should have softened and lightly caramelised. If you like the tomatoes a little more cooked, roast for another 10 minutes.
- Remove from the oven and enjoy hot or cold. Remove the garlic cloves from the peels and spread onto toast or add to recipes.
How to store
Store in an airtight container or jar, in the fridge, for up to 3 days.
