Confit Tomatoes
Confit tomatoes are slowly baked at low temperature until soft, sweet and intensely flavourful. This simple preparation enhances the natural sweetness of tomatoes, making them perfect for pasta, salads, bruschetta or as a side dish.
Ingredients
- 500 g cherry tomatoes
- 30 ml extra virgin olive oil
- 1 garlic clove
- Fresh thyme or oregano
- Salt to taste
- Black pepper to taste
- 1 tsp sugar optional
How to Make It
- Wash and dry the cherry tomatoes
- Cut them in half
- Place cut side up on a baking tray
- Drizzle with olive oil
- Add sliced garlic and herbs
- Season with salt, pepper and sugar
- Bake at 140°C for about 1 hour 30 minutes
- Cook until soft and slightly caramelised
- Let cool slightly before serving
Tips
- Use small ripe tomatoes for best flavour
- Low temperature is key for sweetness
- Do not overcrowd the tray
- Perfect for bruschetta or pasta
Storage
- Keep refrigerated in an airtight container for up to 3 days
- Best eaten within 2 days
- Can be frozen for up to 1 month