ingredients
Makes 1 large jar
Ingredients
1 kg cherry tomatoes
500ml Cold Pressed Rapeseed oil
6 garlic cloves, peeled
1 red chilli, sliced
Sprigs of rosemary
Large pinch of sea salt
To serve:
Sliced Ciabatta
Drizzle of Borderfields Sweet Basil Gold Infusion
1 block of feta or ricotta, whipped
1 tbsp finely chopped basil
Zest of ½ lemon
Pinch of sea salt and cracked black pepper
method
- Preheat your oven to 120˚C and place all your tomatoes into a shallow ovenproof dish. Add in the peeled garlic cloves, sliced red chilli and sprigs of rosemary plus a good pinch of sea salt.
- Cover completely with Borderfields cold pressed rapeseed oil and cook and cover with a sheet of baking parchment.
- Cook for 2 hours until the tomatoes soften and the flavours infuse.
- Toast your sliced ciabatta in the oven drizzled with basil oil until golden and crunchy and top with whipped feta or ricotta. I like to add some basil, lemon zest and cracked black pepper to the whipped cheese. Top with confit tomatoes and serve as a canape or starter.
