Slow-Roasted Cherry Tomato Confit with OLYFO 2500 Years of Tradition

A slow bath of golden EVOO transforms humble cherry tomatoes into a deep, jammy, savory treasure. Spread it, toss it, spoon it, this one jar belongs in every Mediterranean kitchen.

Ingredients:

500g cherry tomatoes

250ml OLYFO 2500 Years of Tradition – EVOO

4 garlic cloves, lightly crushed

2 sprigs fresh thyme

1 sprig fresh rosemary

1 small dried chili (optional)

Sea salt

Freshly ground black pepper

Preparation:

Preheat the oven to 130C.

Place cherry tomatoes in an ovenproof dish in a single layer.

Add garlic, thyme, rosemary, and chili.

Pour OLYFO 2500 Years of Tradition – over until tomatoes are just covered.

Season with sea salt and black pepper.

Roast slowly for 1 hour 30 minutes, until tomatoes are soft and jammy.

Let cool, then store in a sealed jar in the refrigerator for up to one week.