Confit tomatoes with black & white garlic
6-8
40 minutes
These confit tomatoes are the ultimate way to preserve seasonal British tomatoes. Slow‑cooked in Mellow Yellow cold‑pressed rapeseed oil with black and white garlic, they become sweet, tangy and irresistibly jammy. This easy method is perfect for using up summer tomatoes, and the rich, golden confit is incredible served on toasted sourdough with ricotta, avocado, spring onions and lamb’s lettuce. Ideal if you’re searching for simple tomato recipes or how to make confit tomatoes with maximum flavour.
Method
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1
Place a mixture of seasonal tomatoes into a small pan, add a generous pour of rapeseed oil to cover, plus a few cloves of black and white garlic, and a good grind of sea salt.
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2
Simmer low and slow (about 45–60 mins) until jammy and collapsing. Allow to cool slightly, then spoon into a jar.
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3
We’ve love to serve them with toasted sourdough with creamy ricotta, smashed avocado, spring onions and lamb’s lettuce. But you can spoon them onto anything – toast, pasta, creamy burrata, salads to add a pop of delicious flavour.
Ingredients
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Around 500g mixed British tomatoes
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3-4 garlic cloves, peeled
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6-8 black garlic cloves
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Enough Mellow Yellow cold pressed rapeseed oil to cover
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Salt & pepper
