THE Cherry Tomato Confit they are delicious caramelized cherry tomatoes which are prepared by sprinkling them with sugar and aromatic herbs and cooking them for a long time in the oven, at low temperature. An easy recipe for a side delicious and refined ingredient for the preparation of many other dishes.
Ingrediants
- 1 kg of cherry tomatoes
- 2 tablespoons of oregano
- 2 tablespoons of sugar
- 1 garlic clove finely chopped garlic
- extra virgin olive oil
THE Cherry Tomato Confit they are delicious and delicious roasted tomatoes let it dry and lightly caramelize with sugar. The recipe is very simple: just make sure not to bake them at too high a temperature to prevent them from burning instead of caramelizing. To obtain an excellent result, prefer a slightly lower temperature and a longer cooking time.
In this version they are flavored with garlic And Origan, but they can obviously be prepared with thyme, marjoram or your favorite aromatic herbs, preferably dried.
THE Cherry Tomato Confit I’m a delightful side simple and light but they are also excellent as an ingredient for other preparations. Among the first courses a tasty example are the Busiate with mozzarella with confit tomatoes or the refined Terrine of lasagna with mushrooms with confit tomatoes. Finally, on the bruschetta, on friselle or served in small bowls are perfect at the time ofaperitif.
OTHER TASTY RECIPES: Tasty tomatoes in a pan, Gratin tomatoes, Veal rolls with mozzarella and confit cherry tomatoes, Galette with tomatoes
How to prepare: Confit tomatoes
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
1h and 30 min
How to prepare: Confit tomatoes
To prepare the confit tomatoes, arrange all the ingredients on the work surface. Carefully wash the cherry tomatoes and cut them in two, then arrange them on a baking sheet lined with parchment paper arranged with the cut side facing up.
Spread the sugar, salt, minced garlic and oregano on the cherry tomatoes as evenly as possible. Drizzle with a generous splash of oil. Bake at 150 °, in a static oven, and cook for about 1 hour and 30 minutes.
You can immediately serve the confit tomatoes prepared in this way or let them cool slightly. For a long conservation instead (about two months) place them without crushing them in a previously sterilized glass jar. Cover them with extra virgin olive oil and keep them in the refrigerator.
.
