Cherry tomatoes confit in oil are ideal to enjoy as a side dish or to use as a condiment for pasta, pizza and main courses. This recipe is easy to prepare and only requires time for cooking: in fact, the cherry tomatoes confit are baked at a low temperature for about two hours. Confit refers to all fruit and vegetable preparations that involve prolonged cooking over low heat, with sugar or vinegar. Once cooked, the cherry tomatoes are stored in glass jars and then sterilized. This way you can enjoy the cherry tomatoes all year round, even during the cold months!
Also try:
Cherry tomatoes confit in a pan
If you have an air fryer, I recommend the recipe:
Cherry tomatoes confit – Air fryer
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
Ingredients
- 2.2 lbs cherry tomatoes (datterini, ciliegini or pachino)
- 2 tablespoons sugar
- 4 cloves garlic
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- to taste pepper
- to taste extra virgin olive oil
- to taste salt
Tools
- Jars
Preparation
To make the cherry tomatoes confit in oil, wash and trim the cherry tomatoes, then cut them in half. Place them on a baking sheet lined with parchment paper, with the cut side facing up.
Season the cherry tomatoes with salt, then add a pinch of pepper, sugar, minced garlic cloves, oregano, and thyme.
Drizzle a little extra virgin olive oil over the cherry tomatoes and bake in a preheated (fan-forced) oven at 250°F for about 2 hours. The cherry tomatoes should be caramelized.
Once cooked and cooled, transfer the cherry tomatoes to glass jars. Press them well and completely cover them with extra virgin olive oil.
Submerge the jars in water inside a large pot. Bring to a boil and let boil for 20 minutes. Then allow the jars to cool inside the pot.
In this case, I filled 5 jars of 250 ml.
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