ConfitTomatoesFeta-1-min.jpg

Confit Tomatoes and Feta

  • Simple
  • 1:10 h
  • 8 ingredients

We've been on a bit of a tomato kick at BOSH! HQ and we have another great tomato recipe for you. This confit tomatoes and feta is jammy, sticky and served best with warm crusty bread. Dip it, spread it or just grab a spoon and dig in - its the perfect side dish for ANY occasion!

Serves: 6

Ingredients

For the Tomato Confit

  • 2 banana shallots
  • 6 cloves of garlic
  • 1 lemon
  • 500g cherry tomatoes
  • 4 cinnamon stick
  • 1 tbsp dried oregano
  • 8 sprigs of thyme
  • 120ml olive oil
  • 1 tsp salt

To Serve

  • 4 slices of thick slices of quality sourdough

Before you start

Preheat oven to 160 fan | Vegetable peeler  | Roasting tray with high sides

Step 1

Prepare ingredients for roasting

  • Peel the shallots and cut into chunks
  • Peel the garlic cloves
  • With a peeler, shave 6 strips of peel from the lemon

Ingredients

  • 2 banana shallots
  • 6 cloves of garlic
  • 1 lemon

Step 2

Get ready for the oven

  • Arrange the shallots, garlic, tomatoes, cinnamon sticks, oregano, thyme, lemon peel and salt in a roasting tray
  • Pour in the olive oil and give it all a good mix

Ingredients

  • 500g cherry tomatoes
  • 4 cinnamon stick
  • 1 tbsp dried oregano
  • 8 sprigs of thyme
  • 120ml olive oil
  • 1 tsp salt

Step 3

Bake

  • Place in the oven for 50 minutes, until the tomatoes have burst
  • Crumble over the feta, bake for another 10 minutes

Step 4

For the toast

  • Cut sourdough loaf into thick slices and toast until golden brown

Ingredients

  • 4 slices of thick slices of quality sourdough

Step 5

Serve straight from the tray

  • Dunk the toasted bread into the fudgy tomatoes, gooey feta, aromatic oil and enjoy!