Slow-roasted Tomatoes (Tomato Confits)

We’ve just started getting an organic veg box delivered again. It sounded like the perfect veggie inspiration, a box of unexpected vegetables to spark the imagination and challenge you to come up with recipes. The only problem is you can’t guarantee the state of the vegetables. This week we got some tomatoes (always welcome) but they were pretty sorry looking specimens, scarred and under-ripe. What to do with them? We obviously had to use them, but the thought of eating less than perfect tomatoes is hardly appealing.

I sometimes make a delicious Heston Blumenthal tomato confit recipe – slow roasted tomatoes, stored in oil – an ideal addition to a salad, or sandwich. This is my version, no basil, but plenty of oregano and a little sprinkle of sugar and salt to make the flavour sing. An alternative is to place slices of garlic on top and scatter with torn basil leaves, delicious!

Slow-roasted Tomatoes/Tomato Confits (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

makes 1 small jar

• 1 punnet of tomatoes, preferably ripe and delicious
• caster sugar, to sprinkle
• 1 tsp oregano
• big pinch of salt
• pepper, freshly ground
• extra virgin olive oil

– Preheat the oven to Gas mark 2/150 Degrees Centigrade

– Line a baking sheet with foil

– Skin, core and deseed the tomatoes.

– Place on the foil and sprinkle with the sugar, herbs, salt and pepper. Drizzle with oil.

– Bake for approximately 2-3 hours, checking now and then and turning over once (if you remember!)

– Once cooked, peel off the foil and place in a glass jar.

– Top with oil, keep in the fridge and eat within a couple of weeks.