Cherry tomatoes confit are deliciously caramelized cherry tomatoes, ideal to serve as an appetizer or side dish. They are also perfect as a topping for pasta or bruschetta.
After having cut them in half, just season with salt, pepper, brown sugar, and oregano or thyme. Drizzle with some olive oil and bake for two hours.
The secret is to evaporate the water out of the tomatoes, without making them too dry! This recipe is a healthy and tasty one that can be included in the Mamma Mia! Diet eating plan.
The word “confit” comes from the French verb “confire”, which means to preserve. In fact, all those preparations of fruits and vegetables that need a prolonged cooking over low heat, with sugar or vinegar, are called confit.
If you want this recipe for confit tomatoes becomes even more spicy and irresistible try spicy garlic tomato confit with Calabrian hot chili pepper!
POMODORINI CONFIT (CHERRY TOMATOES CONFIT)
600 g (about 1-1/2 pounds) cherry tomatoes
1 scarce tablespoon dried oregano or thyme
1 scarce tablespoon brown sugar
Sea salt and freshly ground black pepper
Extra virgin olive oil for drizzling
1. Preheat the oven to 120°C (250°F). Set baking rack to middle position
2. Wash the tomatoes under cold running water and pat dry
3. Cut the tomatoes in half. Spread onto a large baking sheet. Sprinkle with salt and pepper
4. In a small bowl mix oregano or thyme with sugar and sprinkle on the tomatoes
5. Drizzle with some olive oil
6. Place in the oven and bake for 2 hours until the tomatoes are wilted. – Paola