Tomato confit
150 g cherry tomatoes
½ cup of Soya Sunflower Oil (115 ml)
2 sliced garlic cloves
1 sprig of rosemary
1 sprig of thyme
1 teaspoon salt
Salad
1½ cups cooked fusilli noodles (260 g)
Salad
1 cup cherry buffalo mozzarella (150 g)
1 cup black olives (100 g)
100 g tomato confit
2½ tablespoons of Soya Sunflower Oil flavored
¼ cup walnuts (40 g)
¼ red onion (15 g)
Leaves of 1 bunch of basil
For the tomato confit, wash the tomatoes well and put them in a medium saucepan with the oil, garlic, rosemary, thyme and salt. Mix well.
Heat over medium heat until the oil reaches 60 °C - 70 °C. Maintain this temperature and cook the tomatoes for 45 minutes. Turn off the heat and set aside.
For the salad
For the salad, combine all the ingredients in a medium bowl - use the flavored oil from the tomato confit preparation. Mix well, distributing the flavor of the seasoned oil to all the ingredients. Serve immediately.
