Tart of confit Piccolo tomatoes with pesto and smoked salmon



Preheat an oven to 50°C. Place the halved tomatoes cut-side up on an oven tray. On top of each tomato place a sliver of sliced garlic, a thyme leaf, a little salt and pepper and a drizzle of olive oil. Dust with icing sugar, then place in the oven and cook for 2.5-3 hours until crinkled around the edges. You want to keep the temperature as low as possible, to prevent the garlic from burning

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