Waitrose and Partners
Confit tomatoes

Confit tomatoes

Gently cooking tomatoes in a bath of Italian olive oil yields stupendous results: meltingly sweet, juicy toms, fragrant with garlic and herbs. Toss through pasta, serve on sourdough with a little feta or halloumi, or enjoy alongside grilled meats or fish.

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Gluten freeVeganVegetarian
  • Makes2 about 180g
  • CourseAccompaniment
  • Prepare5 mins
  • Cook2 hrs 30 mins
  • Total time2 hrs 35 mins
  • Pluscooling

Ingredients

  • 1 bulb/s garlic, halved
  • 2 x 400g packs cherry vine tomatoes
  • ½ x 15g pack oregano
  • 150ml Italian extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tbsp light brown soft sugar

Method

  1. Preheat the oven to 120ºC, gas mark ½. Put all the ingredients in a roasting tin; season and toss together, then arrange in one layer. Roast for 2 hours-2 hours 30 minutes, basting everything in the oil after 1 hour, until soft and yielding.

  2. Allow to cool in the tin, then remove and discard the tomato vines and stalks and the oregano. Transfer to a container and store in the fridge for up to 5 days.

Nutritional

Typical values per 100g when made using specific products in recipe

Energy

635kJ/ 153kcals

Fat

14g

Saturated Fat

2.3g

Carbohydrates

5.2g

Sugars

4.7g

Fibre

1.2g

Protein

1.1g

Salt

0g

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