Easy Chikpea SAlad

CHerry tomato confit

prep ingredients

1

– tomatoes; cherry or date – garlic – olive oil extra virgin -- sugar – oregano – salt and pepper to taste

BAKING TRAY

2

Preheat the oven to 300F or 150C. Line a baking tray with parchment paper. I add a splash of water to the baking tray to make the parchment paper stick.

tomatoes

3

Rinse the tomatoes, then cut them in half and arrange them on the baking tray, facing up. They should be close, but not overlap.

FLAT SIDE UP

4

The marinade is easier to put = more flavourful tomatoes

garlic

5

Chop garlic finely into a paste, OR use a garlic presser (I just like chopping).

make the oil

6

mix garlic with olive oil for an aromatic marinade

top it!

7

add the tip of a spoon of garlic and oil on top of each tomato.

season

8

Then add sugarsalt, and oregano on top of each piece of tomato. Add a small pinch of each ingredient for each tomato.

bake

9

Bake in the oven for about 1 hour and 30 minutes at 300F or 150C.

cool

10

Let cool down for at least 15 mins - confit tomatoes are more flavourful once cooled to room temp.

Eat

Best part -pair your confit tomatoes with rosemary focaccia or oven-baked tofu

store

Store your confit tomato in an air-tight container in the refrigerator for up to 4 days. I do not recommend freezing them. NB!  I do not recommend storing confit tomatoes submerged in oil, unless you know exactly what you are doing. Preserving food in oil needs to be done with extreme caution and knowledge :-)

STILL hungry?

Check out other dinner ideas (like a chickpea frittata) here ⬇️

The plantbased school