Cherry Tomato Confit
This is one of the recipes you reach for when the garden is in full production mode and you can’t keep up. It’s extraordinarily versatile and can be used to enhance all manner of dishes: add it to pizza along with some burrata and fresh basil. Fold it into pasta along with capers, olives and chile flakes for an avante garde version of pasta puttanesca. Smear a thin layer of white miso on toast and top with the tomatoes, flaky salt and a drizzle of the reserved oil. Pulse in a blender to create a base for an incredibly flavorful tomato soup. And on and on...
It is essential that you use seasonal tomatoes and some of the best olive oil your budget will allow. I love using this infused oil to finish soups, dip bread in and on and on...
INGREDIENTS
2 lbs (900g) mixed cherry tomatoes
1 c olive oil
1 head of garlic sliced through the equator
4 sprigs of oregano
2 large sprigs of basil
2 tsp salt
Freshly ground black pepper
DIRECTIONS
Preheat the oven to 250°F (120°C). Add all ingredients to a large baking pan, ensuring that the tomatoes are in a single layer. Don’t allow too much space as you will need significantly more oil. Make sure that the herbs are tucked into the mixture and do not stick up too much.
Bake for 2 ½ to 3 hours until the tomatoes begin to wrinkle. It’s okay if a few of the smaller ones burst but pull the dish out of the oven as soon as you see this happen.