For this recipe we used a mixture of our own homegrown tomatoes and what we had leftover from having bought some, which gave us a tasty mixture of varieties.
Confit, as we understand it, is a French term that derives from the verb confire, which means to preserve. The process is simple, FULL of flavour and you get both the confited produce and the delicious oil to use afterwards. You can really play around with the flavours too, to suit your own taste and it’s a fantastic way to preserve wonderfully fresh and ripe tomatoes when they are at their peak of flavour. Confiting is used to preserve lots of types of foods but tomatoes are an easy and wonderfully tasty place to start.
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Straight from the oven
- Olive oil (enough to fill the pan to come ⅓ of the way up the small tomatoes)
- 6 cloves garlic sliced
- 4 sprigs fresh Thyme
- Salt to season
- A few handfuls of good tomatoes, a mixture is fine but cherry are our favourite.
- Sterilise your jar by washing it in hot soapy water before putting into a very low oven for a couple of minutes.
- Pre-heat the oven to gas mark 2/149C/130 Fan.
- Blanch any large tomatoes in boiling water for 1 min and then remove the skin (keep this and add to soups, stews, salads etc)
- Place all of the tomatoes in a high-sided oven-proof dish, add the garlic and thyme and season with salt
- Tip in the olive oil so it reaches ⅓ of the way up the sides of the small tomatoes
- Put into the oven and cook for around 2 hours or until they soften and the skins begin to wrinkle but they do not burst.
- Remove from the oven and when cool enough to handle add all of the ingredients to the sterilised jar.
- If the tomatoes are not fully covered in the jar, add some additional olive oil
- In terms of the yield, 1 Cup = 1 medium jar
- If they look like they are browning turn the oven down to gas mark 1 ½/130C/120 Fan