Slow Cooked Cherry Tomatoes In Extra Virgin Olive Oil
Created by Tisme on November 24, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #21867
Ingredients
- 2 cups olive oil (extra virgin)
- 250 grams cherry tomatoes (punnet)
- 1 large garlic clove, crushed
- 1 teaspoon honey
- 1 bay leaf
- Chilli (1/2 a)
- Lemon peel (1 piece of peel from a lemon)
- Salt (pinch of)
- Fresh basil, to serve
How to Make
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Step 1: In a small saucepan add oil, garlic, honey, bay leaf, chilli and lemon. On very low heat (it should not bubble at all), add the tomatoes and ensure they are submerged in the oil. Cook very slowly with the lid on for 15 minutes or just until the skins start to blister.
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Step 2: When ready, carefully remove tomato's from the oil and drain on paper towelling and tear over basil. Serve with grilled fish, chicken or even add to a salad.
Nutritional Facts
- Serving Size: 1 (231.4 g)
- Calories 984.2
- Total Fat - 108.3 g
- Saturated Fat - 15 g
- Cholesterol - 0 mg
- Sodium - 9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 2.3 g
- Sugars - 3 g
- Protein - 1.3 g
- Calcium - 24.8 mg
- Iron - 1.2 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.1 mg