Confit garlic with roasted tomatoes on toast
Mornings in Spain often start with 'pan con tomate' (toast slathered with tomato and garlic purée). Use British tomatoes in this deconstructed version.
Lazy confit tomatoes and garlic with feta dip
Serves 4-6 as part of a bigger spread
Easy
Prep:
Cook:
Here we’ve used a French cooking technique, 'confit', to cook tomatoes, making them jammy and sweet
Skip to ingredients
- 850g small mixed colour tomatoes (using a few larger tomatoes is fine)
- 1 small garlic bulbcut in half horizontally
- 2 long red chillies
- 3 oregano sprigs
- 400ml olive oil
- 200g feta
- 100g greek yogurt
- ½ lemonzested and juiced
- 10g chivesfinely chopped
- focaccia or sourdoughto serve
Nutrition: per serving (6)
- kcal234
- fat20g
- saturates7g
- carbs6g
- sugars6g
- fibre2g
- protein7g
- salt0.9g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Put the tomatoes in a roasting tin small enough that they will fit snugly and season with salt. Put in the garlic halves cut-side down. Toss through the chillies and oregano, then pour over the olive oil. Don’t worry if everything isn’t completely submerged.
step 2
Roast for 1 hr, gently turning the larger tomatoes halfway through. Carefully remove the tomatoes from the oil using a slotted spoon and put on a baking tray to cool slightly.
step 3
Allow the oil to cool before pouring through a sieve into a clean bowl, pressing any left-over garlic, chillies and oregano against the sieve. This flavoured oil can be used for another batch of confit, or for pasta, dressings or sautéing onions.
step 4
While the tomatoes are cooling, put the feta, yogurt, lemon zest and juice into the bowl of a food processor. Blitz for 2-4 mins until whipped and smooth.
step 5
To serve, spread the feta dip over a platter and then gently top with the tomatoes and garlic. Scatter over the finely chopped chives and some black pepper, and serve with bread for dipping.
