Perfect on top of crusty sourdough or spooned over pasta
Love this jammy confit tomatoes and chickpeas, it’s a great versatile little dish.
- SERVES: 4
- PREP TIME: 10 mins
- COOK TIME: 1.5hr hrs low and slow, hands-off cooking
- DIFFICULTY: easy
- IDEAL FOR: snack, easy midweek meal, family
Jammy confit tomatoes
I found this recipe from Emily C and love the simplicity of it.
If you love gooey, sweet tomatoes, then this is a fantastic little idea.
Some of my other favourite tomato recipes include:
Rick Stein’s confit tomato tarte tartin.
And this stunning Confit tomatoes with garlic & rosemary recipe.
Jammy confit tomatoes with chickpeas recipe
500g tomatoes, roughly 1-2cm slices
1 x 700g jar of large chickpeas (or 2 x 400g tins), drained
2-3 anchovies, chopped roughly (optional if you don’t like anchovies)
1 tsp chilli flakes
3 garlic cloves, peeled
3 tbsp of extra virgin olive oil
Salt and pepper for seasoning (careful on the salt if you’re using anchovies)
Set the oven to 130 C / 75 F.
Layer the tomatoes and drained chickpeas in a baking dish, pop in the garlic cloves and cover them in olive oil, chilli flakes, anchovies and a little salt and pepper.
Roast the mixture in the oven for about 1.5-2 hours or until the tomatoes have softened and are going gooey.
Serve over pasta or on a nice piece of crusty toasted sourdough.
Recipe inspired by: Emily C