Tomato confit

Tomato confit

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Cooking time

Prep: 5 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Makes enough to fill 3 x 300ml jam jars

Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per jar

kcalories
389
protein
3g
carbs
17g
fat
34g
saturates
5g
fibre
3g
sugar
16g
salt
0.1g

Ingredients

  • 1kg plum tomatoes
  • 2 garlic cloves, thinly sliced
  • good handful fresh thyme
  • 100ml olive oil, plus extra
  • 2 tbsp balsamic or sherry vinegar
  • 1 tbsp icing sugar

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Method

  1. Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.
  2. Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.
  3. Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.
  4. Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.

Recipe from Good Food magazine, September 2013

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