Back to Recipe Menu

Cherry tomato confit

Method

 

  • Preheat oven to 140°C fan forced (160°C normal).
  • Toss the tomatoes with the oil, salt, quite a bit of ground pepper, the garlic, thyme, rosemary and sugar in a large heavy-bottomed baking tray.
  • Cook the tomatoes in the oven for about 35-45 mins until they have collapsed quite a bit, tossing now and again. When ready, remove and set aside to cool.
  • Serve at room temperature tossed through pasta with grated parmesan  on top or alongside your favourite simple meat or fish dish.

 

Ingredients

 

  • 2 cups different coloured cherry tomatoes (or just red)
  • ½ cup extra virgin olive oil
  • 1 tspn sea salt
  • freshly ground pepper
  • 2-3 large garlic cloves, finely sliced
  • 2 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • ½ tspn white sugar

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm