Cherry Tomato Confit
Served on NYE 21 on homemade foccacia and a bed of burrata-buffala-crème-fraîche-paste, garnished with basil leaves crisps, paired with alcohol-free basil smashes.
Ingredients
Instructions
  1. Lay cherry tomatoes in a single layer in a pot over a bed of basil leaves and garlic cloves. Cover with olive oil. Season liberally with salt and give them a stir.
  2. Simmer for 35-40 minutes (at no time should the oil boil). The tomatoes are done when they are tender all the way through when pierced with a stewer/toothpick and the first skins start to split.
  3. Let the tomatoes cool down a bit before use. They can be kept refrigerated, in their oil, for up to five days.
Optional: oil
  1. The infused oil can be strained and kept bottled for a few days. Really nice for cooking or seasoning, it has a strong basil taste (funnily enough, the garlic taste doesn’t seem to stick as much).
Optional: basil leaves crisps
  1. Remove basil from oil, separate indivdiual leaves, flatten them, and let dry a bit on some kitchen paper towel. Lay them flat in a heated pan on medium heat, and let them warm up gently for 5-10 minutes, until paper-thin and crispy. Ideal for decoration.
Recipe Notes

Recipe inspired by (and improved from) “Salt, Fat, Acid, Heat” by Samin Nosrat (pp. 256-257).