Tomato Confit
Slow cooked cherry tomatoes in lots of olive oil for a rich and luxurious result.
Servings: 8
Ingredients
- 500 g cherry tomatoes
- 3 cups extra virgin olive oil
- 3 sprigs rosemary
- salt and pepper to serve
Instructions
- Preheat the oven to 120 degrees Celsius.
- Place the cherry tomatoes and rosemary into an ovenproof dish and fully submerge in olive oil. Bake for 2 hours with the olive oil at a slight bubble.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.
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