Confit tomatoes

This is one of the most rewarding and simplest recipes. Simply add all the ingredients into a heavy baking tray and roast at 130c for 2-3 hours, until sweet, sticky, and intense. It’s good to eat straight away or seal in sterilised jars, making sure everything is underneath the oil; they will keep in the fridge for a couple of months, at least. There are so many ways to use this versatile sauce; spoon onto toast and lay over slices of good anchovies and chopped lovage leaves; rip open a burrata and spoon over the confit tomatoes and fresh marjoram or stir into hot tagliatelle.


  • 2kg cherry tomato (straight off the vine) 
  • 500ml extra virgin olive oil 
  • 1 head of garlic cut in half horizontally
  • 2 red chillis 
  • A bunch of marjoram
  • 50ml Cabernet Sauvignon vinegar or balsamic 
  • 1tps salt 
  • 1 tsp crushed black pepper 
  • 1 tsp fennel seed 
  • 1 tsp coriander seed