FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Tomato Confit (A Tip From Virginia Baldeschi)
Tomato Confit (A Tip From Virginia Baldeschi)
Italian
Other
30 mins
Vegetables/vegetarian
Easy
Serves
4

Tomato confit is fantastic. It can be used cold in a salad or as a topping for bruschetta. It can be heated and used to make quick and tasty tomato sauces to serve with fried or scrambled eggs, meats and much more. Don’t hesitate to make double or triple the amount. You’ll always find a way to use these magical tomatoes

Recipe courtesy of
Ingredients
  • 300 g/10 and 1/2 oz (two cups) datterini or cherry tomatoes
  • Olive oil
  • Fine salt
  • One teaspoon icing (confectioners’) sugar
  • Four thyme sprigs
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  • Preheat the oven to 180°C/350°F/Gas Mark 4. Wash and halve the tomatoes vertically. Place each half cut-side down in an ovenproof dish. Drizzle with olive oil, sprinkle with salt and the sugar and add the thyme. Roast in the preheated oven for 30 minutes.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Norma
Gazpacho with Spiced Crab Toasts
Italian
Starter
Over 2 hours
Vegetables/vegetarian
Easy
Norma
Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme
Italian
Main
Over 2 hours
Beef
Easy
Norma
Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange
Italian
Starter
30 mins
Cheese
Easy