Cherry Tomato Confit
10 recipes
Cherry Tomato Confit
ingredients
servings
3
Extra virgin olive oil
to taste
White sugar
1 teaspoon
Garlic
1 wedge
Oregano
to taste
Dried thyme
to taste
Black pepper
to taste
Iodized salt
to taste
Cherry tomatoes
300 oz
Side Dishes from Italy
Cherry Tomato Confit
Cherry Tomato Confit
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Very easy to prepare, you can be used for many types of preparations: for example on pasta, garlic bread for stuffing, pies, rustic, but also to accompany meat and fish dishes. They are excellent even on cold pasta or rice salad, with their special flavor are perfect for adding a special touch.
preparation
step 1
Wash the tomatoes, cut them in half and place them on a baking sheet covered with baking paper with the cut upward
step 2
Sprinkle the tomatoes with spices: I used oregano, thyme, salt and black pepper. I recommend you use the same spices, they are very good in this combination, but if you prefer you can vary according to your tastes.
step 3
fresh garlic crushed there is great if you like you can add it.
step 4
Sprinkle with sugar: the quantity of sugar is about three times that you would use if it were salt.
step 5
Season the tomatoes with a dolium drizzle of extra virgin olive oil and bake in a preheated oven at 150 degrees for about an hour and a half
step 6
The tomatoes will shrivel (because the heat of the oven losing the water) but do not dry out and harden (so they do not lose all the water).
step 7
The oven temperature must be low so that the cooking is slow and the tomatoes have the insaporirsi time with sugar, which tends to caramelize, and spices, slowly losing the water.
step 8
The exact cooking time may vary depending on your tomatoes and your oven, so you rule you tasting them gradually.
step 9
Here prepared our confit tomatoes: they will keep in the refrigerator for a few days and are great both hot and cold!
