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Ingredients

• 4 x Plum tomatoes
•     Salt and black pepper to season
•     Beef dripping
• 1 piece cinnamon stick
• 4 slc Oven bottom bread
•     A cut clove of garlic
• 1 x Red, orange and yellow peppers
• 1 sm Red onion
• 1 x Clove garlic
•     Seeds from 4 green cardamom pods
• 1 Tbsp. Sherry vinegar
• 1 Tbsp. Brown sugar
• 1/4 tsp Chilli sauce
•     A glug of extra virgin olive oil
•     Seasoning to taste
• 1 x 600 gram pie fillet beef, (1 1/4 lb)
• 1 tsp Capers
• 1 x Garlic clove
• 30 x Black olives
• 4 x Anchovy fillets in oil
• 1 tsp Lemon juice
• 1/4 tsp Dijon mustard
•     Freshly grnd black pepper
• 3 Tbsp. Extra virgin extra virgin olive oil
• 2 Tbsp. Bread crumbs
•     Golden brown marjoram leaves, (to scatter over the tomato confit)

Description

Start The Confit Of Tomatoes Earlier In The Day To Allow The Tomatoes To Release Their Excess Moisture. Sit The Seasoned Tomatoes In A Dish To Catch The Juices And Leave Them In A…

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