Hey hey beautiful people, I hope you’re all doing well. I’m here to share a new recipe with you all today – it’s super simple but the result is absolutely delicious 🤤
I recently ordered A LOT of extra tomatoes while making my weekly online fruit and veg order. When it arrived, I realized that I accidentally ordered 4 kgs of tomatoes 🍅
So, I decided to try and find new ways to make use of them; so glad I discovered tomato confit, it’s absolutely delicious and lasts in the fridge for ages.
I shared my garlic confit “recipe” a few months ago which many of you loved; here’s the link to that one too Garlic Confit 🧄
It’s great over bread, makes an excellent filling in wraps and sandwiches, you can add them to dips and simply add some hot freshly cooked pasta and you’ve got yourself a delicious tomato sauce 🥫
Here’s how to make it! It couldn’t be easier..
Add lots of tomatoes to an over safe dish. I used a couple of different varieties. You can use whichever you prefer, or use a mix of many different ones.
Add garlic, seasoning and aromatics. I simply added a few cloves of garlic, salt and fresh parsley. Rosemary would work really well here but I didn’t have any on hand.
Add olive oil; enough so that all the tomatoes are submerged and completely covered in oil.
Bake on low heat, 100-120 degrees Celsius for approximately 2 hours. Check to see if tender after 90mins using a fork. You want them to be super tender and to be able to spread using just the back of a spoon.
Preserver in a jar; allow to cool completely and keep in the fridge. Reserve the excess oil and use for dressings and for cooking. The added flavor is absolutely delish!
That’s it from me for today – I’ll be back with a new blog post Every Single Week (hopefully) 🙂
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Thank you for taking the time to be here and read this ❤️
Until next week, be well xXx
4 Comments Add yours
Hi.. i liked the tomato confit and wish to try when I save some jars but is there a way were I can preserve the sauce without cooking the tomatoes as prefer them fresh as a cold sauce on pasta. Thanks.
LikeLiked by 1 person
Hi Maryanne, with this method of cooking using low heat for a long time the tomatoes won’t be over cooked but certainly not fresh. They have a lovely flavor though 😊
I don’t know how I missed this..it’s really great thanks for sharing..will try it out fir sure…tc
Thanks 😊 hope you like it! Xxx