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Lazy confit tomatoes and garlic with feta dip

• Helena Busiakiewicz

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Serves 4-6 as part of a bigger spread

Easy

Prep: 5 mins

Cook: 1 hr

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Here we’ve used a French cooking technique, 'confit', to cook tomatoes, making them jammy and sweet

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Try our lazy confit tomatoes and garlic with feta dip, then discover confit garlic with roasted tomatoes on toast and more tomato recipes, such as our tomato soup and tomato pasta.

Confit is a French term for cooking that comes from the word ‘confire’, which means to preserve. It involves cooking in oil at a low temperature, most traditionally done with duck or pork. I’m calling it ‘lazy’ confit as to properly confit you would submerge the tomatoes but here it’s more of a half roast/half confit.

Lazy confit tomatoes and garlic with feta dip recipe

Ingredients

Nutrition

• 850g small mixed colour tomatoes (using a few larger tomatoes is fine)

• 1 small garlic bulb

  cut in half horizontally

• 2 long red chillies

• 3 oregano sprigs

• 400ml olive oil

• 200g feta

• 100g greek yogurt

• ½ lemon

  zested and juiced

• 10g chives

  finely chopped

• focaccia or sourdough

  to serve

Nutrition: per serving (6)

• kcal234
• fat20g
• saturates7g
• carbs6g
• sugars6g
• fibre2g
• protein7g
• salt0.9g

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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.

Easy cherry tomato recipes

Authors

Helena Busiakiewicz

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