19th June 2020

Food / George Blower

Confit Tomatoes by George Blower

3 1

Confit Tomatoes by George Blower

Cooks in: 2.5 hours

Difficulty: Easy


Any tomatoes of your choice.
A handful of herbs such as lemon thyme, oregano or rosemary.
A good quality rapeseed oil, enough to cover the tomatoes.


Like with anything where minimal ingredients are used, the outcome will only taste as good as what you start with. I personally find Duchess Oil’s Rapeseed Oil to be a perfect fat to confit tomatoes, or in fact any vegetable in. Plus, any leftover oil and you’ve got a wonderfully flavoured oil to dress anything.

Once cooled these can be jarred and kept in the fridge for a week, or if put into sterilised jars and canned, will last 6+ months. Once opened, eat within a week.


1. Heat your oven to 110c/90c fan/gas ¼.

2. If your tomatoes are smaller like cherry or vine, then halve them. If they are the larger beef variety, cut into slices or quarters. Place the tomatoes in a deep roasting dish. I use a Dutch oven/Le Creuset style with high sides, as trying to manoeuvre a hot pan of oil is somewhat challenging in a low-sided roasting tray.

3. Add any of your favourite hardy herbs such as lemon thyme, oregano or rosemary, and cover the tomatoes with rapeseed oil.

4. Roast for 2-2.5 hours, giving the tomatoes a turn mid-way, then leave to cool.

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George Blower

Leith-trained George Blower started his culinary career learning the ropes from eco-chef Tom Hunt with seasonal, minimal waste cuisine at Poco. Then, after some time with Nuno Mendes at Taberna Do Mercado and Origin Coffee, George created his ever-growing supper club, Blower’s Place, offering a seven-course vegan-by-default tasting menu for 30 guests roughly every 8 weeks. Alongside founding Blower's Place, George is also a chef at award-winning zero waste restaurant, Silo, in Hackney Wick.

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