Slow cookers are perfect for confit anything, as they maintain a controlled, low temperature.
A confit is an excellent way to preserve flavour and shelf life and, in this recipe, it accentuates the sweetness of those last-gasp summer tomatoes. I use them in salads, over grains and proteins, spread across a pizza base or tossed through pasta. They are a must in the quest for adding easy flavour.
Makes approximately 1L.
Ingredients 6
1 head black garlic, cloves peeled
500 g mixed tomatoes
500 g roma tomatoes (plum tomatoes)
olive oil, to cover
1 tbsp rosemary leaves, picked
1 tsp salt flakes, heaped
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Method 4
Set the slow cooker to low. Combine the , , , in the bowl of the slow cooker, then cover with olive oil.
Place in the warmed cooker and sprinkle over the .
Cover with the lid and cook for 12 hours.
Remove and gently spoon into sterilised jars (see my tips below). These tomatoes will keep, covered, in the fridge for up to 1 month.
Katrina Meynink's tips
Makes approximately 1L. These tomatoes will keep, covered, in the fridge for up to 1 month.
To sterilise glass jars, simply wash them and their lids in hot, soapy water. Place the jars on a tray in a low oven and put the lids on a clean cloth or tea towel (dish towel) and leave to dry completely.
