Smoky Confit Tomatoes with Charred Spring Greens and Wholegrain Mustard Dressing

Name: Smoky Confit Tomatoes with Charred Spring Greens and Wholegrain Mustard Dressing
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 800 g cherry tomatoes, whole; 150 ml olive oil; 3 garlic cloves, thinly sliced; 2 fresh thyme sprigs; 1 tsp smoked paprika; 300 g tenderstem broccoli, trimmed; 150 g spring greens, coarsely chopped; 1 tbsp rapeseed oil; 1 tbsp wholegrain mustard; 1 tbsp white wine vinegar; 1 tsp honey; Salt, to taste; Freshly ground black pepper, to taste

Slow-cooked confit tomatoes yield a tender, smoky sweetness paired with slightly charred tenderstem broccoli and spring greens, brightened by a sharp wholegrain mustard dressing.

Prep20 minCook90 minTotal110 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 120°C (250°F).
02
In an ovenproof dish, combine cherry tomatoes, olive oil, sliced garlic, thyme sprigs, smoked paprika, and a pinch of salt.
03
Slow-cook in the oven for 75-90 minutes, stirring gently once halfway, until tomatoes are very soft and infused with smoky flavor.
04
While tomatoes cook, heat rapeseed oil in a large cast-iron or heavy-based pan over medium-high heat.
05
Add tenderstem broccoli and spring greens and char them, tossing occasionally, until edges have a slight blackened crispness but the greens remain tender, about 5-7 minutes.
06
In a small bowl, whisk together wholegrain mustard, white wine vinegar, honey, and a pinch of salt and pepper to create the dressing.
07
Drain tomatoes from oil, reserving the oil for drizzling or another use.
08
Divide charred greens among plates, top with confit tomatoes, and drizzle with mustard dressing. Season with extra black pepper to taste.
09
Serve warm or at room temperature.

From the editor

Cooking tips

Use a low oven temperature to gently confit tomatoes so they soften without roasting or burning, concentrating their natural sweetness.
Char greens in a dry, hot pan to develop smoky notes without overcooking; the quick cook retains vibrant color and bite.
Leftover confit oil infused with garlic and thyme can be stored and used as a flavorful base for dressings or drizzling over bread.
To make this vegan, swap honey for maple syrup in the dressing.

Published August 23, 2026