Confit Tomatoes

Richard Bainbridge

Richard Bainbridge

20th July 2012
Richard Bainbridge

Confit Tomatoes

Confit Tomatoes by Richard Bainbridge


  • 12 Cherry Tomatoes
  • Hill farm Rapeseed Oil
  • Sugar/ Salt/Thyme
  • Pre-heat the oven to very, very low, 80C


Cut the tomatoes in half, place into a bowl, drizzle over a little rapeseed oil and sprinkle over some sugar and salt, mix carefully and spread over a baking tray. Scatter over some thyme.
Place in the pre-heated oven and leave overnight, by the morning the tomatoes will have started to wrinkle and dry and look slightly dehydrated.
Place the tomatoes into a clean airtight jar, cover with rapeseed oil and seal well.
The tomatoes will keep refrigerated for up to three months

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