Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce

Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tomato confit

  • 8 plum tomatoes, halved
  • 1 orange, zest only
  • 2 tbsp finely chopped basil stalks and leaves
  • 250ml/3½fl oz olive oil
  • 4 garlic cloves, finely chopped
  • 1 unwaxed lemon, zest only
  • salt and freshly ground black pepper

For the steamed courgette flowers

  • 1 tbsp green olives, pitted and chopped
  • 100g/3½oz goats’ cheese
  • 1 tsp chopped basil
  • 50g/1¾oz Parmesan, grated
  • 2 small courgette flowers

For the fried tomatoes and basil sauce

  • 1 bunch basil
  • 30g/1oz Parmesan, finely grated
  • 3 tbsp pine nuts
  • 1 garlic clove
  • 150ml/5fl oz olive oil
  • 1 tbsp self-raising flour
  • 1 tbsp polenta
  • 1 tsp cayenne pepper
  • 1 free-range egg, beaten
  • 1 green tomato, sliced

To serve

  • handful green cherry tomatoes, quartered
  • drizzle olive oil
  • drizzle sherry vinegar
  • baby basil leaves
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