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It's Tomato Season....

I thought I might share the tomato recipes I've been making lately with you. The first is Tomato Confit - a French dish that 'preserves' the tomatoes in oil; and the second is Mushrooms on Cherry Tomatoes with Goat Cheese.


Tomato Confit

Cherry tomatoes - enough to cover your entire oven tray

Garlic x 4, peeled

Generous handful of basil leaves

Salt & pepper

Olive oil

Preheat the oven to 150C/300F. Place cherry tomatoes in your oven tray along with the garlic and basil. Add salt and pepper to taste. Cover the tomatoes with olive oil (I don't cover them entirely, but make sure that each tomato is touching the oil).

Bake for 40 minutes. Remove from the oven and serve hot over zucchini noodles or with a steak, or allow to cool and serve with a salad. I use left-overs for breakfast with my eggs, or you can serve them on sourdough bread.

You can add other flavours to the mix if you like....lemon thyme, half a lemon, oregano or rosemary.


Mushrooms on Cherry Tomatoes with Goat Cheese

This recipe is based one I saw from Jamie Oliver - he used sage leaves, which I have tried and they are very good, but lately I have been using the last of the fresh basil in everything before it's gone.

350g cherry tomatoes, halved (or cut large tomatoes into chunks)

Couple handfuls of basil leaves

3 - 4 thinly sliced garlic cloves

Olive oil

Balsamic vinegar

Salt & pepper

4 Portobello mushrooms

Preheat oven to 200C/390F. Place tomatoes, basil and garlic in an oven tray; drizzle on the olive oil and vinegar and prinkle with salt and pepper. Mix well. Place mushrooms on top. Bake for 25 minutes.

Remove from the oven and place goat cheese on top of the mushrooms and serve hot. I served this with roasted eggplant and a salad on the side.


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