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  • New Zealand Woman’s Weekly

    What’s in season TOMATOES

    Feb 21, 2021 4 minutes

    Bread crisps with confit tomatoes

    PREP + COOK TIME 3 HOURS 30 MINUTES (+ COOLING) MAKES 16 (+ EXTRA TOMATOES)

    2kg roma tomatoes
    1 garlic bulb
    8 fresh thyme sprigs
    4 fresh rosemary sprigs
    2 tbsp extra virgin olive oil, plus extra, to drizzle
    1 tsp caster sugar
    ½ cup (80g) Kalamata olives, pitted
    10 fresh basil leaves
    16 thin slices ciabatta, toasted
    500g fresh ricotta
    Fresh parsley leaves, to serve

    1 Preheat oven to 120°C.

    2 Quarter the tomatoes lengthways; arrange, cut-side up, on an oven tray.

    Break the garlic into individual cloves and bruise each one with the side of a large knife. Add garlic to the tray with thyme and rosemary sprigs. Drizzle with the oil and sprinkle with sugar. Season generously with sea salt flakes

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