Okay so we talked about slow cookers already but this recipe is worth it! Cherry tomatoes are cheap and the stunning reminder that summer is just behind us, and with Simon’s Confit Tomatoes recipe, you can cling on a bit longer because these will last a couple of weeks in the fridge. (I know this because after recording this episode I immediately went home and made the recipe, see Instagram. for proof!)  

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Recipe

Ingredients:

• 500 g tomatoes
• 3 cloves garlic (peeled and smashed)
• ¼ cup olive oil
• 1 teaspoon salt
• A few sprigs of fresh thyme if you’re feeling fancy.

Method

Add everything to slow cooker and leave on low for 3–5 hours (or high for 1-2) until the tomatoes are wrinkled and soft but not falling apart. Leave to cool, season to taste... and you’re away.  

But what to do with it? Spread on ricotta, over burrata... add to a cheese board. Serve with grilled meats, fish. Top eggs, rice or spread in a sandwich. What can’t you do with it?! 

And look, if you don’t have a slow cooker (or want to use one) you can make this in the oven – add everything to a baking dish and cook for 1 hour at 150C instead. 

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