The cherry tomato confit is a simple and truly exquisite recipe that leaves this vegetable with a unique taste that I am sure you will love very much, and you can also create contrasting combinations that will further enhance this preparation.
CONFIT is a cooking method of French origin that involves cooking fish, vegetables, meat, and fruit in fat, oil, or sweetened water.
The sugary part can be provided by granulated sugar, brown sugar, and even honey, and it is preferable not to use dark muscobado which would have a harder time caramelizing during oven cooking.
Duck and also pork and rabbit, then cod and sea bass, and many vegetables, primarily the famous cherry tomato confit, are the main ingredients that can well adapt to this type of cooking.
Once the long and slow cooking at a low temperature in the oven is finished, the cherry tomato confit is ready, and I suggest adding it to a bruschetta with toasted bread, serving with a fresh cheese, accompanying simple grilled steaks, and seasoning a pasta dish by perhaps adding some arugula which contrasts divinely with the taste of these spectacular cherry tomatoes confit!
Do not think they resemble sun-dried tomatoes, mind you! Cherry tomato confit are meaty, juicy, sweet, have an enveloping and satisfying taste, and if you have never tasted them, I recommend baking a tray as soon as possible and enjoying them with confidence!
*****************************************************************************************************
CHERRY TOMATO CONFIT
The kitchen of ASI
RECIPES WITH CHERRY TOMATOES but here you will find many, many more!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: French
Ingredients for Cherry Tomato Confit Recipe
- 1.1 lbs cherry tomatoes
- 1 1/2 tablespoon sugar (also brown sugar)
- to taste oregano
- to taste thyme
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste fresh garlic (chopped)
Tools for CHERRY TOMATO CONFIT RECIPE
#adv
- Baking Sheets
- Cutting Boards
- Knives
Steps
1) To prepare these delicious cherry tomato confit I wash the tomatoes, dab the excess water, and arrange them on a baking sheet or oven tray, taking care to place the cut side up.
2) Then I sprinkle the tomatoes with granulated or brown sugar and then dust the cherry tomatoes with dried oregano, thyme, and chopped garlic.
3) I add extra virgin olive oil and season with salt and pepper.
4) All that’s left is to bake the cherry tomato confit at 300°F, letting them softly wilt for about 1 and a half hours.
5) Check the cooking times personally, I don’t like them if they burn too much: I always want them juicy and delicious, not charred!
Enjoy your meal!
Annalisa
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The kitchen of ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOUTUBE TWITTER and on the blog’s page on page Facebook to not miss any recipe or special and to comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved
Annalisa says …
1) I love cherry tomatoes, but cherry and Pachino tomatoes will also be excellent. All small tomatoes will be delicious prepared in this way with oregano, thyme, salt, pepper, and sugar, whether granulated or light brown. It’s clear that we are heading towards a season that promises to be scorching, and turning on the oven will become prohibitive, but cherry tomato confit is an easy and delicious recipe to make a pasta seasoning, to enrich a crostini, and for a side dish good hot and cold!
