Confit means simply cooking something ver slowly and gently in plenty of olive oil. Cooking the tomatoes in this way intensifies their natural sweetness and complex flavour. They are simple to make and can be kept in a jar in the fridge for a couple of weeks. They taste great smothered on some sourdough toast, are delicious added to a salad or try adding to pasta or risotto.
Ingredients
450g Piccolo cherry tomatoes
4 garlic cloves
1 tsp dried Oregano
1/2 Sea salt
5- 6 tbsps the Governor Extra virgin olive oil
Method
1. Heat the oven to fan 90°c, gas mark 1/4
2. Place the tomatoes and garlic in a baking dish. Pour over the olive
oil until they are at least 1/3 submerged, sprinkle over the oregano
and salt.
3. Place in the oven and cook for roughly 2 hours until the skins start
to wrinkle but the tomatoes are still in tact. Remove from the oven
and leave to cool.
4. Remove the garlic skin then place in airtight jar, top with the
cooking oil and top up with more olive oil if needed. You can keep it
in the fridge for up to 2 weeks.
Buy your Governor EVOO here.
