Confit Cherry Tomatoes with Feta
4
2 hours
Confit is one of those kitchen rituals that always rewards your patience. With gentle heat and plenty of Mellow Yellow Cold Pressed Rapeseed Oil, the cherry tomatoes soften into something sweet, silky and intensely aromatic. The oil draws out every bit of their flavour while carrying the garlic and herbs beautifully, leaving you with a jar of sunshine ready to spoon onto everything.
Method
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1
Heat the oven to 90°C fan/gas ¼ (or an air fryer to its lowest setting).
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2
Arrange the tomatoes in a deep baking dish that holds them snugly in a single layer. Scatter over a good pinch of salt, the garlic and thyme, then pour over the cold pressed rapeseed oil until completely submerged.
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3
Roast for 2 hours (or 45 mins – 1 hour in an air fryer) until very tender but not completely collapsed. The tomatoes shouldn’t take on any colour or look roasted, but they will be very soft and bursting with juice.
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4
Carefully decant into sterilised jars, adding cubes of the feta as you go so it’s dispersed between the tomatoes. Top up with extra oil if needed to cover the tomatoes completely.
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5
Keep in the fridge for up to a month. Serve smeared onto bread, stirred into pasta or in a salad. Any leftover oil is delicious mopped up with bread, in salad dressings or used for cooking with extra tomato flavour.
Ingredients
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500g ripe cherry tomatoes
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2 garlic cloves, finely sliced
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2 fresh thyme sprigs
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1 bay leaf
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300ml Cold Pressed Rapeseed Oil
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100g feta, broken into chunks
