600g cherry tomatoes
3 sprigs fresh thyme, handful fresh basil leaves
• You can substitute other fresh herbs such as sage, tarragon, or cilantro for the basil
1Tbsp balsamic vinegar
2-3 large cloves of garlic, peeled
Splash maple syrup
2 Cups extra virgin olive oil
- Wash the cherry tomatoes and lay on dry, clean towel to dry
- Peel garlic cloves and set aside
- In a medium or large saucepan/pot, add the 2 cups of extra virgin olive oil, and heat on low-medium heat
- Add the tomatoes, garlic cloves and the fresh herbs and allow the tomatoes to cook over low heat (do not allow to boil), for 2 hours. Low and slow is key here for developing a good infusion of flavour, and preventing the tomatoes from bursting.
- At 1 hour add the salt, balsamic vinegar and maple syrup and continue to cook over low heat.
- Taste and adjust any salt, acid or sweet element to your preference.
- Remove from heat and allow to cool to room temperature. Place the confit tomatoes in a jar that has an airtight seal.
- Store in the refrigerator, and use to season salads, as bruschetta for canapes, as a light pasta sauce, with almond ricotta on toast.