Tomato confit on a bed of tomato rice might be a tomato hater's worst nightmare, but for anyone else it's a game changer.
Never has a meatless meal (vegan no less) been so intensely and acutely flavorsome.
Cherry or grape tomatoes are the way to go here, because the skin envelopes the tomato as a whole, and it remains small enough to make a quick confit.
Meaning that chopped regular tomatoes will not be successful here.
In regards to the garlic, the more the merrier.
It is completely transformed to this literally melt-in-your-mouth mellow sweet delight.
Any pungent sharpness just disappears.
To round off this vegan meal, some rice cooked in tomato paste for a double-tomato threat.
baked rice with confit tomatoes ingredients :
For the rice:
1 cup rice
1x400g can tomato puree
1 tsp salt
For the tomato confit:
250g (2 cups) cherry tomato
8 cloves garlic
1/2 cup olive oil
1 tsp salt
1 1/2 tsp sugar
Method make baked rice with confit tomatoes :
For the confit
place the cherry tomatoes, olive oil, salt, sugar, and peeled and halved garlic cloves in a pot over medium heat.
