Confit Cherry Tomatoes with Black Garlic

SERVES: 6

PREP TIME: 10 minutes

COOK TIME: 1 hour 15 minutes

INGREDIENTS

1kg cherry tomatoes

12–15 Black Garlic peeled cloves

250–300ml extra virgin olive oil (enough to cover the tomatoes)

1 tsp sea salt

1/2 tsp freshly ground black pepper

2–3 sprigs thyme or basil

METHOD

Rinse and dry the tomatoes, then place them in a small roasting dish.

Add whole black garlic cloves.

Sprinkle with salt and pepper, tuck in the herbs if using, and pour over enough oil to just cover the tomatoes.

Bake at 120°C (fan 100°C) for 1 hour - 1 hour 15 minutes until the tomatoes are soft, wrinkled and lightly collapsed but still holding their shape.

Allow to cool completely, then spoon tomatoes, black garlic and oil into a clean jar.

Store in the fridge for up to 2 weeks.

Recipe by Lara Green

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