Confit tomatoes à la Gabi

Ingredients for 4 servings:

• 80 ml olive oil
• 30 cherry tomatoes (possibly with stem, looks great)
• 350 ml tomato juice
• 3 cloves garlic
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 ½ tbsp coriander
• 1 tbsp mustard seeds
• 1 bay leaf
• 2 chili peppers, small, fresh, – 4 pieces
• 2 tbsp ginger, grated
• Tabasco
• Lemon pepper
• black pepper
• Sea salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Heat the olive oil in a pan, add the cherry tomatoes, and fry briefly until they burst slightly. Transfer them to a bowl with the olive oil and set aside. Bring the tomato juice to a boil and add the peeled garlic cloves, rosemary, thyme, coriander seeds, mustard seeds, bay leaf, chili, ginger, Tabasco, and a pinch each of lemon pepper, pepper, and salt. Simmer gently for about 20 minutes and season to taste, but not too hot. The sweetness and spiciness should be balanced. Strain everything through a fine sieve, add the cherry tomatoes and olive oil, and bring back to a boil. Let it steep for at least 2 days. Tip: This makes a great cold or warm accompaniment to many dishes.