Slow Cooked Cherry Tomatoes in Extra Virgin Olive Oil

Cook Time 15 minutes

Servings 2-4

Ingredients

2 cups of extra virgin olive oil

2 cherry tomato clusters (on vine) or 1 punnet of cherry tomatoes

1 large clove of garlic, crushed

1 tsp. honey

1 bay leaf

½ a chilli

1 piece of peel from a lemon

Pinch of salt

Fresh basil, to serve

A fantastic garnish for any type of meat or fish.

Method

In a small saucepan add the 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.

When ready, remove from the oil and drain on some paper towelling and tear over basil. Serve with grilled fish, chicken or even add to a salad.