Cherry Tomato Confit
Easy to make delicious tomato confit which goes perfectly with bread, pasta or just a condiment. Here I’m making an easy bruschetta using Gozo cheese, prosciutto crudo & toasted Maltese bread.
Ingredients:
800g Cherry Tomatoes
1 head of Garlic
300ml of Olitalia Extra Virgin Olive Oil
1-2 Chilli Peppers (Optional)
Fresh Thyme
Directions:
Wash and slice the tomatoes in half and place them in a baking dish.
Peel the garlic and add it to the tomatoes.
Slice the chilli peppers and add them to the dish. You can also discard the seeds or leave the peppers whole.
Add just enough olive oil to cover 3/4 of the tomatoes. The quantity depends on the type of dish you’re using.
Finish off with some sprigs of fresh thyme.
Bake in a preheated oven at 200°c for about 35-45 minutes until the garlic starts to caramelize.
Let it cool down and use as you prefer.
You can store in the fridge in a sterilised jar for up to a month.
