Preheat the oven to 150C fan/gas 3½. Pick the tomatoes off the vine and put them in the roasting tray, along with the garlic and chilli flakes. Tear in the basil stalks, keeping the leaves for later. Season with salt and pepper, then pour the olive oil over the top. Tightly cover the tray with foil and roast for 40–45 minutes until the tomatoes are jammy and softened. Meanwhile, drain the capers and pat dry with paper towels. Heat the vegetable oil in a frying pan over a medium–high heat. Add the capers and fry for 2 minutes until they begin to crisp and open like small flowers. Transfer the capers to a plate lined with paper towels to drain, then leave to cool. To serve : toast the bread, then cut each slice in half. Drizzle a little of the confit tomato oil from the tray onto the toast. Fish out the roasted garlic cloves and use a knife to spread the soft garlic evenly over each slice of toast. Spoon over the Greek yogurt, making a divot in the centre of each for the tomatoes. Top the toasts with the confit tomatoes, another drizzle of oil from the tray and a splash of vinegar, then add the crispy capers and basil leaves, and serve.

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Confit tomato toasts with crispy capers and basil

Q: You will need

Roasting tray 20×30cm (8×12 inches) Cherry vine tomatoes 1kg Garlic cloves 6 small Chilli flakes ½–1 tsp, depending on how spicy you like it Basil 30g Extra virgin olive oil 100ml Capers 3 tbsp Vegetable oil 1 tbsp Sourdough 6 large slices Thick Greek yogurt 250g Red wine a drizzle Vinegar or sherry vinegar Sea salt and freshly ground black pepper

Snacking never looked (or tasted) so good

Sophie Godwin, author of I’ll Cook! shares her recipe for confit tomato toasts with crispy capers and basil

Serves 6

Oven temp 150C fan/gas 3½

You will need

Roasting tray 20×30cm (8×12 inches)

Cherry vine tomatoes 1kg
Garlic cloves 6 small
Chilli flakes ½–1 tsp, depending on how spicy you like it
Basil 30g
Extra virgin olive oil 100ml
Capers 3 tbsp
Vegetable oil 1 tbsp
Sourdough 6 large slices
Thick Greek yogurt 250g
Red wine a drizzle
Vinegar or sherry vinegar
Sea salt and freshly ground black pepper

Method

Preheat the oven to 150C fan/gas 3½.
Pick the tomatoes off the vine and put them in the roasting tray, along with the garlic and chilli flakes. Tear in the basil stalks, keeping the leaves for later. Season with salt and pepper, then pour the olive oil over the top. Tightly cover the tray with foil and roast for 40–45 minutes until the tomatoes are jammy and softened.
Meanwhile, drain the capers and pat dry with paper towels. Heat the vegetable oil in a frying pan over a medium–high heat. Add the capers and fry for 2 minutes until they begin to crisp and open like small flowers. Transfer the capers to a plate lined with paper towels to drain, then leave to cool.
To serve: toast the bread, then cut each slice in half. Drizzle a little of the confit tomato oil from the tray onto the toast. Fish out the roasted garlic cloves and use a knife to spread the soft garlic evenly over each slice of toast. Spoon over the Greek yogurt, making a divot in the centre of each for the tomatoes.
Top the toasts with the confit tomatoes, another drizzle of oil from the tray and a splash of vinegar, then add the crispy capers and basil leaves, and serve.

You will need

Roasting tray 20×30cm (8×12 inches)

Method

Preheat the oven to 150C fan/gas 3½.
Pick the tomatoes off the vine and put them in the roasting tray, along with the garlic and chilli flakes. Tear in the basil stalks, keeping the leaves for later. Season with salt and pepper, then pour the olive oil over the top. Tightly cover the tray with foil and roast for 40–45 minutes until the tomatoes are jammy and softened.
Meanwhile, drain the capers and pat dry with paper towels. Heat the vegetable oil in a frying pan over a medium–high heat. Add the capers and fry for 2 minutes until they begin to crisp and open like small flowers. Transfer the capers to a plate lined with paper towels to drain, then leave to cool.
To serve: toast the bread, then cut each slice in half. Drizzle a little of the confit tomato oil from the tray onto the toast. Fish out the roasted garlic cloves and use a knife to spread the soft garlic evenly over each slice of toast. Spoon over the Greek yogurt, making a divot in the centre of each for the tomatoes.
Top the toasts with the confit tomatoes, another drizzle of oil from the tray and a splash of vinegar, then add the crispy capers and basil leaves, and serve.