Chef's Confit Tomato

April 20, 2016, 8:01 p.m. by Giuliana


Tomato on the vine
Olive oil
Maldon salt flaked
Cracked black pepper
White wine

Slice the tomato in 2, keep the vine.
Put the tomatoes on a oven tray covered by baking parchment.
Drizzle all over with evo oil, a bit of white wine and season it with salt, pepper, rosemary and thyme.
Put the tomato vines on top to keep the flavour and cover it with alluminium foil.
Put in a preheated oven (80c) for 50 minutes.

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