Confit Tomatoes
Prep time: 
Total time: 
  • 500g Tomatoes
  • 50ml Olive oil
  • 3 Garlic cloves, crushed
  • 2 Tbsp Balsamic vinegar
  • 1 Tbsp Icing sugar - simply because it dissolves easier
  • ¼ Tsp Salt
  • 1 Tbsp chopped Herbs - thyme and rosemary were my choice
  1. Pre heat the oven to 90 degrees celsius
  2. Slice the tomatoes in half
  3. In a large bowl, whisk together everything else then add the tomatoes and stir to coat.
  4. Transfer the contents of the bowl to a small roasting tin.
  5. Cook for 3 hours.
These will keep for a week in the fridge, or you preserve them in jars if you prefer.

To preserve in jars, you'll need to sterilise them first (tips on this in my chilli jam recipe ) pack the tomatoes in tightly, making sure they're covered with the oil from cooking, top up if needed. Ensure there's a 1cm gap before the lid.
They'll need water bath canning for 45 minutes to ensure a seal.
Recipe by A Life of Geekery at

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