Confit cherry tomatoes, how to prepare excellent caramelized cherry tomatoes in the oven with a hint of oregano and garlic. Great to serve as an appetizer, on a bruschetta, maybe accompanied with 2 anchovies, or as a simple and really delicious side dish for meat or fish. They are also great for preparing many dishes, like pasta, rice, or salads. Their sweet and delicate flavor makes them so good that they go well with everything, even excellent for blending to make delicious pestos. I often prepare them, and usually, I make even a kilogram, so I consume some immediately, and the rest I put in jars and keep them in oil in a cool place, consuming them within a few weeks. They are delicious. To get excellent confit cherry tomatoes, it is good to choose well-ripened cherry tomatoes, possibly with a nice sweet taste, so if you want, you can even avoid using sugar. Indeed, when I have sweet cherry tomatoes from the garden, I avoid using it, and they still turn out fantastic. So let’s see how to prepare caramelized cherry tomatoes in the oven.
Here are many other tomato ideas
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Confit Cherry Tomatoes
- 1.1 lbs cherry tomatoes
- to taste salt
- 2 tbsps sugar
- 1 clove garlic
- to taste black pepper
- to taste olive oil
Tools for Preparing Confit Cherry Tomatoes
- 1 Baking tray
- 1 Parchment paper
- 1 Cutting board
- 1 Knife
- 1 Colander
Steps to Prepare Confit Cherry Tomatoes
Wash the cherry tomatoes and cut them in half. Arrange them on the baking sheet lined with parchment paper, cut side up.
Season with a couple of pinches of salt and two scant tablespoons of sugar, cane sugar is also excellent. If the cherry tomatoes are well-ripened and sweet, they turn out great even without sugar.
For flavor, add one sliced garlic clove, distributed among the tomatoes. I slice it to give flavor, but it can be removed if not desired. It can also be finely chopped and distributed evenly.
Add plenty of crumbled dry oregano, a bit of freshly ground black pepper, or if you prefer, chili pepper, and finally, drizzle with some olive oil.
Bake the confit cherry tomatoes in a preheated oven at 300°F (convection) for about an hour. They should dry without burning, so check the oven from time to time. If necessary, lower the temperature and extend the cooking time.
Once baked, our caramelized cherry tomatoes can be used for all our recipes. Excellent with a drizzle of raw oil to season bruschetta, to season pasta and rice, even cold salads, or as a side dish for tasty fish or meat dishes, even a simple cutlet.
If there are leftovers, they can be put in a jar, covered with oil, and stored in a cool place. They keep well for a few weeks
