Bursting with flavour, this is a great dish for any summer meal
This confit tomatoes with garlic & rosemary is a really simple, flavoursome dish.
- SERVES: 4
- PREP TIME: 5 mins
- COOKING TIME: 2 hrs
- DIFFICULTY: easy
- IDEAL FOR: snack, barbecue, side dish, sharing dish
- BUDGET: £
What is confit?
The French word “confit” literally means to preserve.
A confit is a technique traditionally used to preserve meats by cooking them in their own fat e.g.duck confit.
But the term “confit” can be used to describe any ingredient, including vegetables, that has been slow-cooked in fat at a low temperature.
Confit tomatoes with garlic & rosemary recipe
This delicious dish is one of Alexandra Dudley’s.
But there are many wonderful dishes that confit tomatoes, including one of my favourites, confit tomato tarte tartin.
Don’t be put off by the word ‘confit’, it’s really very simple.
And is more about patience than ‘cheffing’.
- 5 bunches of tomatoes on the vine (or as many as can fit in your largest deep baking dish)
- 1-2 bulbs of garlic
- Olive oil
- 1 handful of fresh rosemary sprigs
- Preheat your oven to 160°C Fan.
- Place your tomatoes into a large deep baking dish. Peel your garlic cloves and dot these evenly among the tomatoes.
- Pour over enough olive oil to almost cover the tomatoes (about two-thirds of the way).
- Season generously with sea salt and sprinkle over your rosemary. I like to use a mix of roughly chopped and whole sprigs.
- Cook for about 2 hours until the tomatoes have slightly shrivelled in their skins and are charred in places.
- Allow to cool slightly and enjoy. I love them with warm or toasted bread and burrata or mozzarella. They are also delicious on toast.
- Keep the oil for dipping, dressings or drizzling.
- Serve with things like toasted focaccia, burrata, charcuterie board or alongside the main dish like roasted chicken or beef.