Now, I don’t know about you but I find it tough getting a salad down when it’s that in between weather. I see French ladies eating their way through the most enormous salads and while I do like lettuce, I DO I DO I DO – the fatty in me just thinks, oh non, not again.
That said, there are so many ways to include delicious vegetarian food in your cooking. I absolutely love herby halloumi fries and once you know how to make sweet potato nachos you can really add something special to a vegtarian chilli. Some of the best mediterranean vegetarian lasagnes also have a regular spot on our weekday table.
My plan is to add a little luxe to our healthy menus in the hope this might change things, so here is a nice little recipe to pep things up a bit.
Here’s what you need to make your confit tomatoes and thyme
A handful of thyme, any tomatoes, olive oil, rock salt, brown sugar
You may have tried Confit de Canard before? It’s that delicious duck leg recipe whereby the duck is cooked slowly in oil for hours to make it tender, it sounds like a heart attack on a plate but honestly it is so delicious. To make things a teeny bit healthier I am using Organic Olive Oil as opposed to duck fat. It takes just 45 minutes to make these luscious lovelies and they’re similar to sun dried tomatoes in taste and texture.
This is a great way to use up slightly on the turn tomatoes or to add flavour to cheap ones out of season. I hope you enjoy them!
If you’re using cherrry tomatoes or mini plum tomatoes like these ones then you can use them whole. Otherwise, halve them lengthways and take out the middle pips before you cook them. Pop the tomatoes, a good pinch of rock salt and the thyme into a nice big baking tray giving them plenty of room to cook. Drizzle over your olive oil, more than you’d use for roasting vegetables but not enough to fry chips in. You could also add chilli at this stage or garlic if you like. Then, it’s into the oven at 150c for 20 mins.
Next, give them a good shake and add around a teaspoon of brown sugar sprinkled over the top of them. Continue cooking for another 20 -25 minutes but keep an eye on them. You’ll need to cook them just until they start to look lovely and caramelised, I tinge the edges a bit so they’re a petit peu burnt. This is a quick recipe but you can also slow cook them on a lower heat for up to 5 hours.
Take the tomatoes out of the oven and leave them to cool then transfer the tomatoes to a plate with kitchen roll on to soak up a little of the excess oil. Add more salt if you feel you need it and and voila, they’re ready to toss into a lovely salad. Here’s mine with thinly sliced radishes, walnuts, green olives and parmesan shavings. Another little drizzle of olive oil and black pepper and yum, yum. You could also try these with goats cheese and pine nuts or bacon lardons and avocado. If you make a lot just store in the fridge in a parfait jar or tupperware, they’ll last for about four days. Bon appetit x