Confit Tomatoes

  • 6 ripe tomatoes
  • 3 cloves garlic, thinly sliced
  • 5 tbsp olive oil
  • tsp salt
  • tsp caster sugar
  • tsp ground black pepper
  • 1 tsp thyme leaves

Lightly slash the bottoms of the tomatoes, just breaking the skin. Have a bowl of ice and water ready. Place them in a large pot of boiling water for 30 seconds, then pop them in to the iced water for 5 min. Peel, de-seed and cut them into quarters. Put in a bowl and add all the other ingredients, then toss well to spread evenly over the “petals”. Lay them standing up with the round side up (to help drainage) and put in a low oven (50°C) for about 6 to 8hrs. I often put them in at 50°C the last thing at night before bed and take them out first thing in the morning, bomb them in a bowl with a splash of olive oil, cover them, and into the fridge they go. 

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipe by Michael Broughton