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Simply The Best : Happy Mother’s Day (Part 4) - Confit cherry tomatoes, Tomato jellies

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Confit cherry tomatoes

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

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.

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