Stop eating avocado toast and use 1 vegetable instead for a lush 'savoury-sweet treat'

Avocado toast has long reigned as the go-to choice for trendy breakfasts, but if you're ready to shake things up, there's an underrated spread worth tasting. According to chefs, swapping out avocado for one common vegetable creates a "savoury-sweet" treat that's "jammy," satisfying, and full of flavour.

The special dish? Tomato confit. A chef at the Mediterranean Dish shared, "This confit tomato recipe is inspired by the tradition of preserving summer's bounty. This gentle method not only concentrates the flavour of the tomatoes, but also preserves their soft, silky texture and infuses the oil with tomato essence and those of garlic and herbs.

"The oil itself becomes just as delicious as the tomatoes!" This recipe, courtesy of the Mediterranean Dish, aims to serve up to eight people or three cups.

The prep time simply takes 10 minutes, but it needs to be cooked for two hours on a low heat; the result is worth it.

Ingredients

• 600g of cherry tomatoes
• One cup (240ml) of extra Virgin Olive Oil
• Six whole garlic cloves
• Fresh herbs - thyme or rosemary (four or five sprigs)
• Salt to taste

Method

To begin, preheat the oven to 120°C or 100°C fan and then spread all of your cherry tomatoes in a single layer in a medium baking dish or oven-safe skillet.

The chef says: "Use the ripest, sweetest cherry or grape tomatoes you can find. Their natural flavour concentrates as they roast, resulting in a rich flavour and an almost jammy texture."

Next, peel six garlic cloves and lightly smash them before placing them among the tomatoes, along with four to five sprigs of fresh thyme or rosemary.

Pour in one cup of extra virgin olive oil, enough to mostly submerge the tomatoes, then sprinkle evenly with one teaspoon of salt. The chef highlighted: "A generous pour of high-quality olive oil is essential here.

"It surrounds the tomatoes with gentle warmth and becomes infused with the flavours of tomato, garlic, and herbs, and once the tomatoes are gone, you can use any remaining oil in salad dressings, dips, or to drizzle over finished dishes."

Roast uncovered for about two hours, or until the tomatoes are soft, wrinkled, and tender, but still hold their shape and haven't burst completely.

Let the tomatoes cool to room temperature, then transfer them, along with the oil and herbs, to a clean jar or airtight container. Make sure the tomatoes stay fully covered in oil.

You can store the tomato confit in the refrigerator for up to two weeks or freeze it for up to three months. Enjoy this dish by simply dipping some bread in the oil and tomato mixture or spreading it on some toast with cream or feta cheese.

If you would like to use this dish for dinner, then the Mediterranean Dish food experts recommend mixing the tomato confit with your favourite pasta and topping it with some Parmesan.