Recipe
Confit Cherry Tomatoes with Black Garlic
Slow-roasted cherry tomatoes and mellow black garlic in herb-scented olive oil, ready for pasta, toast or sharing plates.
Ingredients
Method
10 mins prep75 mins cook85 mins total
Heat the oven to 120°C, or 100°C fan. Rinse and dry the tomatoes thoroughly, then arrange them in a small roasting dish in a single layer.
Tuck the black garlic cloves and herbs around the tomatoes. Season with the salt and pepper, then pour over enough olive oil to almost cover everything.
Cook for 60–75 minutes, until the tomatoes are soft, wrinkled and beginning to collapse but still retain their shape. Check towards the end so the garlic does not catch.
Leave the dish to cool completely. Spoon the tomatoes and black garlic into a clean jar, cover with the infused oil, seal and refrigerate.
Notes
Keep refrigerated and use within 2 weeks.
The infused oil is useful for dressing pasta, dipping bread or finishing roasted vegetables.
About this recipe
These slow-roasted cherry tomatoes become soft, sweet and lightly wrinkled while black garlic cloves gently perfume the olive oil. A low oven keeps the tomatoes intact enough to spoon over toast, pasta or grilled vegetables.
Make a jar for easy lunches and grazing boards, using the fragrant oil as well as the tomatoes. Cool everything fully before chilling, and bring a portion back towards room temperature before serving for the best flavour.
