a couple of years ago i developed a real love for canning, pickling and preserving. something about it is therapeutic for me. the beautiful produce. the preparation. putting it all into little jars. i just love it. i spent hours on youtube watching videos, reading stories, planning an imaginary business where i would sell my own pickles and preserves, but decided to save that for my retired life in the country when i have my own fruit and veggie garden. i got myself a book called saving the season by kevin west. it's such a wonderful book/memoir full of great stories and recipes and it's a really good introduction to canning.
in there is a recipe for tomato confit that i now make on a regular basis. it keeps in the fridge for 2 weeks and is perfect on toast, in pasta or to add into veggie bowls. it is easy and fun to make and would also be a nice little gift for friends and family over xmas. i definitely made little jars of pickles for my family and friends one year :)
INGREDIENTS (1 jar)
- 1kg good quality, fresh, organic or local cherry tomatoes
- 1-2 cups of olive oil
- 5 cloves of garlic
- salt and pepper
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 1 red chilli (optional)
preheat oven to 165 degree celsius. layer all ingredients in a baking dish. cook for 1 hour, gently turning the tomatoes half way through.
after 1 hour remove from oven and let them cool for 15 minutes before placing them in a clean jar and top with the olive oil from the tray.
these will last up to 2 weeks in the refrigerator.
bon appetit! xx
1 hour later...
all photos by myself and anders