SEMI-DRIED TOMATOES &
CONFIT GARLIC ON RICOTTA
SERVES 6-8 AS A SIDE SERVES 6-8 AS A SIDE
You will need 3 x 300ml jars for the You will need 3 x 300ml jars for the
semi-dried tomatoes in this recipe and semi-dried tomatoes in this recipe and
a 500ml jar for the confit garlic. The a 500ml jar for the confit garlic. The
garlic-infused oil in this recipe can also be garlic-infused oil in this recipe can also be
used on pasta, for frying, for marinating used on pasta, for frying, for marinating
meat or fish, and in salad dressings. Try meat or fish, and in salad dressings. Try
it drizzled over tomatoes on toast.it drizzled over tomatoes on toast.500g fresh ricotta500g fresh ricotta
200g semi-dried tomatoes (recipe 200g semi-dried tomatoes (recipe
follows – substitute good-quality follows – substitute good-quality
store-bought semi-dried tomatoes)store-bought semi-dried tomatoes)
6 cloves confit garlic (recipe follows)6 cloves confit garlic (recipe follows)
Confit garlic oil (recipe follows – Confit garlic oil (recipe follows –
substitute olive oil) and oregano substitute olive oil) and oregano
leaves, to serveleaves, to serveSEMI-DRIED TOMATOESSEMI-DRIED TOMATOES
2kg tomatoes, quartered2kg tomatoes, quartered
Olive oil, to coverOlive oil, to coverCONFIT GARLIC CONFIT GARLIC
1 garlic bulb, unpeeled, cloves separated1 garlic bulb, unpeeled, cloves separated
1111 // 22 cups (375ml) olive oil cups (375ml) olive oilPreheat oven to 100°C. Grease a large Preheat oven to 100°C. Grease a large
baking tray and line with baking paper. baking tray and line with baking paper.
Top with an ovenproof wire rack. Top with an ovenproof wire rack.
For the semi-dried tomatoes, spread For the semi-dried tomatoes, spread
tomatoes in 1 layer across rack and tomatoes in 1 layer across rack and
sprinkle with 1 tsp salt flakes.sprinkle with 1 tsp salt flakes.
Place in oven and bake, turning halfway, Place in oven and bake, turning halfway,
for 7 hours or until tomatoes are dried but for 7 hours or until tomatoes are dried but
still plump. Set aside to cool.still plump. Set aside to cool.
Increase oven temperature to 110°C. Increase oven temperature to 110°C.
Wash jars and lids in hot soapy water, Wash jars and lids in hot soapy water,
rinse, then dry well (alternatively, put rinse, then dry well (alternatively, put
through the hottest cycle of a dishwasher). through the hottest cycle of a dishwasher).
Set lids aside and transfer jars to oven for Set lids aside and transfer jars to oven for
15 minutes. Remove from oven and set 15 minutes. Remove from oven and set
aside until cool enough to handle.aside until cool enough to handle.
Meanwhile, place lids in a saucepan Meanwhile, place lids in a saucepan
of boiling water and boil for 5 minutes. of boiling water and boil for 5 minutes.
Drain and set aside to air dry.Drain and set aside to air dry.Using small tongs or with clean hands, Using small tongs or with clean hands,
carefully pack tomatoes into the jars. Fill carefully pack tomatoes into the jars. Fill
jars with oil, making sure tomatoes are jars with oil, making sure tomatoes are
completely covered. Wipe jar rims with completely covered. Wipe jar rims with
paper towel and seal. Semi-dried paper towel and seal. Semi-dried
tomatoes can be stored in a cool, dark tomatoes can be stored in a cool, dark
place for up to 3 months, or refrigerated place for up to 3 months, or refrigerated
if the weather is particularly hot.if the weather is particularly hot.
For the confit garlic, place garlic in a For the confit garlic, place garlic in a
small saucepan and add enough oil to small saucepan and add enough oil to
cover. Bring to a gentle simmer over low cover. Bring to a gentle simmer over low
heat and cook, swirling pan occasionally, heat and cook, swirling pan occasionally,
for 12 minutes or until garlic is tender for 12 minutes or until garlic is tender
when pierced with a sharp knife. when pierced with a sharp knife.
Remove from heat and set aside until Remove from heat and set aside until
cool. Transfer garlic mixture to a sterilised cool. Transfer garlic mixture to a sterilised
jar. Store, chilled, for up to 6 months.jar. Store, chilled, for up to 6 months.
To make the semi-dried tomatoes and To make the semi-dried tomatoes and
confit garlic on ricotta, spread ricotta confit garlic on ricotta, spread ricotta
over a serving platter. Top with tomatoes over a serving platter. Top with tomatoes
and confit garlic flesh squeezed from and confit garlic flesh squeezed from
skins. Drizzle with oil from the confit garlic skins. Drizzle with oil from the confit garlic
and scatter with oregano to serve.and scatter with oregano to serve.TOMATO PASSATATOMATO PASSATA
MAKES 4.5L (18 CUPS) MAKES 4.5L (18 CUPS)
You will need a mouli (from kitchen You will need a mouli (from kitchen
equipment stores) or nylon sieve and equipment stores) or nylon sieve and
9-10 x 500ml sterilised bottles with airtight 9-10 x 500ml sterilised bottles with airtight
lids for this recipe (see semi-dried lids for this recipe (see semi-dried
tomatoes recipe for sterilisation technique). tomatoes recipe for sterilisation technique).
This recipe uses heat to stop the growth This recipe uses heat to stop the growth
of bacteria and generate pressure inside of bacteria and generate pressure inside
the jars, which forces out oxygen to create the jars, which forces out oxygen to create
an uninhabitable environment for micro-an uninhabitable environment for micro-
organisms. Ensuring the jars are sealed organisms. Ensuring the jars are sealed
correctly lengthens the passata’s shelf life. correctly lengthens the passata’s shelf life.5kg ripe red tomatoes, washed, halved5kg ripe red tomatoes, washed, halved
500g onions, chopped500g onions, chopped
1 garlic bulb, cloves separated, 1 garlic bulb, cloves separated,
peeled, bruisedpeeled, bruised(^11) // 22 cup (125ml) olive oil cup (125ml) olive oil
1 bunch basil, leaves torn1 bunch basil, leaves torn
Preheat oven to 180°C. Grease 2 baking Preheat oven to 180°C. Grease 2 baking
trays and line with baking paper.trays and line with baking paper.
Spread tomatoes, onion and garlic Spread tomatoes, onion and garlic
evenly across prepared trays, then season evenly across prepared trays, then season
with 1 tbs salt flakes and 1 tsp freshly with 1 tbs salt flakes and 1 tsp freshly
ground black pepper. Divide oil evenly ground black pepper. Divide oil evenly
between trays and toss to combine. between trays and toss to combine.
Roast, swapping trays halfway, for Roast, swapping trays halfway, for
45 minutes or until tomatoes are blistered 45 minutes or until tomatoes are blistered
and onion has softened. Set aside to cool and onion has softened. Set aside to cool
for 30 minutes, then stir through basil.for 30 minutes, then stir through basil.
Pass tomato mixture through a mouli Pass tomato mixture through a mouli
or nylon sieve into a bowl. Repeat several or nylon sieve into a bowl. Repeat several
times, together with the seeds and skins, times, together with the seeds and skins,
to extract as much juice as possible. to extract as much juice as possible.
Reserve any remaining seeds and skins Reserve any remaining seeds and skins
to make tomato conserva (recipe follows). to make tomato conserva (recipe follows).
Sterilise bottles and lids and pour Sterilise bottles and lids and pour
passata into hot jars. Tap jars on a work passata into hot jars. Tap jars on a work
surface and run a clean knife around the surface and run a clean knife around the
inside to remove any air bubbles. Wipe the inside to remove any air bubbles. Wipe the
rim of the jars with paper towel and seal.rim of the jars with paper towel and seal.
Line the base of a large stockpot (it Line the base of a large stockpot (it
should be deep enough to submerge the should be deep enough to submerge the
jars under water) with a tea towel and, jars under water) with a tea towel and,
working in batches if necessary, add jars, working in batches if necessary, add jars,
making sure they don’t touch the sides making sure they don’t touch the sides
of the pot or one another. of the pot or one another.
Roughly matching the water Roughly matching the water
temperature to the temperature of the jars temperature to the temperature of the jars
(this prevents the jars breaking when the (this prevents the jars breaking when the
water is added), pour in enough water water is added), pour in enough water
to completely cover the jars. Slowly bring to completely cover the jars. Slowly bring
to the boil over medium heat. Boil for to the boil over medium heat. Boil for
40 minutes, adding more boiling water 40 minutes, adding more boiling water
when necessary so the jars are completely when necessary so the jars are completely
submerged at all times, or until the jar submerged at all times, or until the jar
lids are puffed up and convex. Using a lids are puffed up and convex. Using a
heatproof jug, carefully remove enough heatproof jug, carefully remove enough
water from the pot to allow you to carefully water from the pot to allow you to carefully
remove jars from water using oven gloves remove jars from water using oven gloves
or a thick tea towel. Set aside at room or a thick tea towel. Set aside at room
temperature overnight. temperature overnight.
The next day, the jar lids should be The next day, the jar lids should be
concave, confirming they are vacuum-concave, confirming they are vacuum-
sealed. If lids are not concave, passata sealed. If lids are not concave, passata
should be stored chilled and used within should be stored chilled and used within
2 weeks. Sealed jars can be stored in a 2 weeks. Sealed jars can be stored in a
cool, dark place for up to 1 year.cool, dark place for up to 1 year. >>>>
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