Confit Tomatoes and Feta
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
Ingredients
For the Tomato Confit
<item-todo-done>2 banana shallots<item-todo-done><item-todo-done>6 cloves of garlic<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>4 cinnamon stick<item-todo-done><item-todo-done>1 tbsp dried oregano<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done>120ml olive oil<item-todo-done><item-todo-done>1 tsp salt<item-todo-done>
To Serve
<item-todo-done>4 slices of thick slices of quality sourdough<item-todo-done>
Before you start
Preheat oven to 160 fan | Vegetable peeler | Roasting tray with high sides
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
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
Bake
- Place in the oven for 50 minutes, until the tomatoes have burst
- Crumble over the feta, bake for another 10 minutes
For the toast
- Cut sourdough loaf into thick slices and toast until golden brown
Serve straight from the tray
- Dunk the toasted bread into the fudgy tomatoes, gooey feta, aromatic oil and enjoy!