Make the most of fresh summer produce with this recipe for confit tomatoes. Ideal for serving warm over salads or on butter-toasted bread with cheese.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1,5kg exotic tomatoes
- 250ml olive oil, plus extra for jarring
- 1 head of garlic, crushed
- Sea salt
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Method
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1Place all the ingredients into the Le Creuset 30cm Signature Shallow Casserole and roast at 120°C for 1 hour and 30 minutes.
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2Remove from the oven and place into a jar.
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3Cover with olive oil and close with an airtight lid.
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4Serve warm, spooned over grain salads, and use the pan juices as a vinaigrette or eat on butter-toasted bread with smooth goats’ cheese or ricotta
