Makes: 5 portions
Prep Time: 25 mins
Cook time: 1 hour + 4-5 hr Skin dehydration (optional)
Things you need:
Tomato Confit
20 (450g) Cherry Tomatoes (can use bigger ones to)
2 Garlic cloves sliced
1 Shallot sliced
Few sprigs basil, thyme (your choice)
Lemon peel
200ml Extra Virgin Olive Oil (or enough to cover)
Season to taste
Steps:
Blanch the tomatoes with boiling water for 30 seconds and put into a ice bath (water with ice cubes)
Take out the tomatoes from the ice bath after a couple of mins and peel the skins. They should come of quite easily as per the video.
Save these skins and dehydrate them as per video. This is optional but highly recommended. An air fryer helps here. Powder keeps for ages.
Layer tomatoes in a dish with shallots, garlic and herbs. Season and cover in olive oil. Bake at 250F for 1hr.
Let the confit cool down and serve either as is or store in the fridge in oil for weeks. All the oil can be used in other dishes like dressings sauces etc.
Tips
Serve as canapés as per video with whipped goats cheese on toasted baguette
All the oil can be used in sauces, pesto, dressings, mayo etc.
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