Confit cherry tomatoes
Confit
cherry tomatoes
·
8 cherry tomatoes
·
200ml olive oil
·
2 garlic cloves, unpeeled
·
Salt and freshly ground black pepper, to taste
How to do it
1. Add all of the ingredients to a sealable plastic bag and close it,
making sure no air is left in the bag and there are no holes.
2. Sous vide for 2 hours and refresh in ice water to stop the cooking
process. If you do not have sous vide equipment at home, place water in a big pot
to cover the bag and an insert a thermometer in the water to monitor the water
temperature. This needs to be a constant 60˚C.
3. Strain off the oil (oil can be reserved as a flavoured oil for future
use), cut the tomatoes in half and set aside.
Tomato jellies
Tomato
jellies
·
1 x 250g tin whole peeled tomatoes
·
2ml fresh oregano
·
2ml fresh thyme
·
2ml fresh flat-leaf parsley
·
2ml fresh basil
·
5 gelatine leaves
·
Ice water
How to do it
1. Heat the tomatoes and herbs, excluding the basil, in a small pot
over medium heat until reduced by half and thickened, about 20 – 30 minutes.
2. Remove from heat and add the basil.
3. Blend in a food processor and allow to cool.
4. Place the gelatine in ice water until softened. Squeeze out excess
water.
5. Season the blended tomatoes and reheat in a small pot over medium
heat. Add the gelatine to the tomatoes, stirring until dissolved.
6. Pour the tomato mixture onto a baking tray lined with plastic wrap, to
ease the removal of the jellies, and refridgerate until set, about 15 – 20 minutes.
7. Cut the tomato jelly into cubes and set aside.
