Confit Tomatoes

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 10 leaves fresh basil
• 10 sprigs fresh thyme
• 2 fresh bay leaves
• 10 ripe tomatoes
• 1 clove garlic, thinly sliced
• 1/2 teaspoon caster sugar
• extra virgin olive oil
• salt & freshly ground black pepper

Recipe

• 1 cut each basil leaf in half, break up the sprigs of thyme and chop the bay leaves.
• 2 you also want to core each tomato and, using a sharp knife, make a small cross on the opposite end of the core.
• 3 bring a pot of water to the boil and have some ice cold water ready on the side.
• 4 drop the tomatoes into the boiling water a couple at a time.
• 5 leave them there for only 10 seconds, then remove and plunge them into the cold water to stop them cooking further.
• 6 once they are cool, peel the tomatoes.
• 7 the skins should come off easily but if not you can put them back in the boiling water for a few more seconds.
• 8 halve the peeled tomatoes and scoop out the seeds.
• 9 lightly pat the tomatoes with paper towel, to soak up any extra moisture.
• 10 if you aren't in a hurry, you can also leave them cut side down on the paper towel for a couple hours to bring out even more moisture.
• 11 brush the tomatoes with olive oil and place them on a baking tray, cut side up.
• 12 inside each tomato put a slice of garlic and a little of each herb.
• 13 season with the salt, pepper and sugar.
• 14 bake at 110 c for about four hours, turning halfway through.
• 15 when ready, the tomatoes will be a bright red and slightly wrinkled.
• 16 leave them to cool before putting them in a bowl along with any extra herbs and oil left over on the tray.
• 17 cover with olive oil and store in the fridge until you want to use them.