garlic confit tomatoes

  • 600g vine-ripened cherry tomatoes
  • ¼ cup (40g) black olives
  • 6 garlic cloves, sliced
  • 6 basil sprigs
  • ⅓ cup (80ml) extra virgin olive oil
  • sea salt and cracked black pepper
  • basil leaves, to serve
  1. Preheat oven to 180°C.
  2. Cut 2 x 40cm sheets of non-stick baking paper+ and place on a large baking tray, side by side. Add the tomatoes, olives, garlic, basil, oil, salt and pepper to the middle. Gather the edges of the paper together to form a bag and secure with kitchen string.
  3. Bake for 25 minutes or until the tomatoes are soft but still hold their shape.
  4. To serve, carefully open each bag and top with basil leaves. Serves 4

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Con Poulos

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