Easy Chikpea SAlad
CHerry tomato confit
– tomatoes; cherry or date – garlic – olive oil extra virgin -- sugar – oregano – salt and pepper to taste
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.
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
The marinade is easier to put = more flavourful tomatoes
Chop garlic finely into a paste, OR use a garlic presser (I just like chopping).
make the oil
mix garlic with olive oil for an aromatic marinade
add the tip of a spoon of garlic and oil on top of each tomato.
Then add sugar, salt, and oregano on top of each piece of tomato. Add a small pinch of each ingredient for each tomato.
Bake in the oven for about 1 hour and 30 minutes at 300F or 150C.
Let cool down for at least 15 mins - confit tomatoes are more flavourful once cooled to room temp.
Best part -pair your confit tomatoes with rosemary focaccia or oven-baked tofu
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 :-)
Check out other dinner ideas (like a chickpea frittata) here ⬇️
The plantbased school