Confit Tomatoes with Whole Garlic & Thyme
This method of slow poaching of tomatoes in oil makes them soft and sweet - serve as part of a tapas spread, close your eyes and be transported to the Med.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
2 x 200 g punnets ZZ2 Medley Tomatoes
2 heads of garlic, separated into cloves and peeled
5 whole sprigs of thyme
3 whole sprigs of rosemary
salt and pepper
2 C (500 ml) extra virgin olive oil
2 balls burrata cheese
Preheat the oven to 190 ºC.
Arrange the tomatoes and garlic cloves in a glass or ceramic roasting dish that is deep enough to hold all of the ingredients in one layer. Add the herbs and season well with salt and pepper, then pour over the olive oil. The oil should be almost to the top of the tomatoes. Depending on the size of your dish, you may need to add more if needed. Place into the oven to slowly poach for 1 hour. After 1 hour, if you would like a little more colour on the tops of the tomatoes, then grill for a few minutes to char, keeping an eye on it. Remove from the oven and allow to cool to room temperature.
Place the cheese onto a serving platter and tear open. Spoon charred tomatoes and garlic, with the oil, onto the platter, drizzling the open cheese. Serve with fresh or toasted baguette. Serving with fresh bread allows your guests to mop up all of the delicious infused oil. Alternatively, slices of toasted baguette are perfect for spreading a clove of confit garlic and topping with charred confit tomatoes. Either way, this is a delicious dish for a tapas spread.
Tip: a jar of these confit tomatoes and garlic is a great gift to take to your festive host this holiday season.