Confit cherry tomatoes are a simple but incredibly flavorful preparation, perfect for enhancing the natural taste of small tomatoes. Slowly cooked in the oven with extra virgin olive oil, aromatic herbs and a pinch of sugar, they become soft, slightly caramelized and rich in flavor.
Oven-baked confit cherry tomatoes are also perfect to prepare in advance because they keep well in the refrigerator and are always ready to give a gourmet touch to your dishes. An easy, versatile recipe ideal for showcasing ripe, fragrant cherry tomatoes.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the confit tomatoes
- 9 oz Cherry tomatoes
- 2 cloves Minced garlic
- to taste Brown sugar
- to taste Olive oil
- to taste Oregano
- to taste Salt
- to taste Pepper
Tools for the confit tomatoes
- 1 Knife
Preparation for the confit tomatoes
Confit tomatoes
To begin, wash the cherry tomatoes under running water and dry them with a kitchen towel.
Cut the cherry tomatoes or datterini in half and place them on a baking sheet, cut side up.
Confit tomatoes
On the exposed side of each tomato, sprinkle salt and pepper, add the minced garlic and brown sugar, then sprinkle oregano and drizzle with a little olive oil.
Bake for 1 hour in a conventional oven preheated to 392°F. The tomatoes will be roasted but not dry.
Confit tomatoes keep in the refrigerator for 3-4 days in an airtight container.
You can also store them covered with extra virgin olive oil to keep them soft and flavorful for longer.
Can I prepare confit tomatoes in an air fryer?
Yes, you can cook them at 284°F for about 35-40 minutes, checking the doneness.
Which tomatoes should I use for confit tomatoes?
The best ones are cherry tomatoes or datterini because they are sweeter and fleshier.
