I use these semi-confit tomatoes in several recipes, including Parmesan lace shells, lobster gratin and confit of pork belly. They add a welcome touch of colour, sweetness and freshness. The oil can be kept for a few days and used in dressings or other recipes.
MAKES 10–14 CHERRY TOMATOES
200ml light olive oil
1 thyme sprig
1 bay leaf
½ garlic clove, peeled
10–14 cherry tomatoes
Heat the olive oil in a saucepan over a medium heat to about 90°C and add the thyme, bay leaf, garlic and cherry tomatoes. Lower the heat and confit at about 70°C until the tomato skins are just starting to show signs of splitting – about 8–10 minutes, depending on size and ripeness. Remove the pan from the heat and set aside to cool.
Transfer the tomatoes to a jar or bowl, and pour over the oil. Cover and refrigerate until ready to use. The semi-confit tomatoes will keep well in their oil in the fridge for a couple of weeks.