Perfect Confit Cherry Tomatoes: The Easy Recipe for an Intense Flavor All Year Round
Are you looking for a simple way to capture the essence of summer and have it at your fingertips in every season? Confit tomatoes are the answer! This recipe transforms common cherry tomatoes into small explosions of sweet and concentrated flavor, capable of elevating any dish. Forget about bland out-of-season tomatoes: with our guide, you will learn how to prepare these culinary gems that release an irresistible sauce, a symphony of tomato juice, extra virgin olive oil, and balsamic vinegar (or sugar) that you won’t want to waste a single drop.
The beauty of homemade confit tomatoes lies in their versatility and surprising ease of preparation. They are not only incredibly tasty on their own but lend themselves to endless combinations: perfect for dressing pasta, spreading on crostini with ricotta mousse, or as a flavorful side for meat and fish. Our recipe focuses on using cherry or grape tomatoes, varieties that guarantee sweetness and optimal texture in every season, making this preparation always accessible and delicious.
We thought of everyone: whether you are an experienced cook or a novice, the procedure is intuitive and will guide you step by step. Moreover, for those who do not want to turn on the oven, we have included a practical alternative to prepare them in the air fryer, always guaranteeing an excellent result. Immerse yourself in the world of confit tomatoes and discover how to transform simple ingredients into a surprising gastronomic experience that will conquer all palates and become a must-have in your kitchen. Get ready to say goodbye to bland flavors and welcome intensity!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Energy 152.14 (Kcal)
- Carbohydrates 7.85 (g) of which sugars 9.55 (g)
- Proteins 1.13 (g)
- Fat 13.47 (g) of which saturated 1.87 (g)of which unsaturated 0.00 (g)
- Fibers 1.03 (g)
- Sodium 83.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for CONFIT TOMATOES Recipe
For cooking, you can choose whether to proceed in the traditional oven or to shorten the time with the Air Fryer. You will find both cooking methods in the recipe description. For variations/substitutions in the ingredients, see notes at the end.
- 18 oz cherry tomatoes (cherry or grape)
- 1/3 cup extra virgin olive oil
- to taste balsamic vinegar
- to taste brown sugar (optional)
- to taste fine salt
- aromatic herbs (oregano, thyme)
Tools
- Food scale
- Oil sprayer
- Baking tray
- Oven
How to Prepare Confit Cherry Tomatoes
Spread the whole cherry tomatoes on a baking tray. Drizzle generously with extra virgin olive oil and add a generous pinch of fine salt, ensuring each tomato is well seasoned. Spread them in an even layer, avoiding overlapping, to ensure even cooking.
At this point, you can drizzle the tomatoes with a few drops of balsamic vinegar for a sweet and sour touch, or sprinkle them with a pinch of granulated sugar or brown sugar, which will help caramelization and enhance the natural sweetness of the tomatoes. Finish with a sprinkle of dried oregano or fresh/dry thyme for an irresistible aroma.
Preheat the oven to 285°F (static) or 265°F (fan). Bake the tray and cook the tomatoes for 2 hours. It’s not necessary to turn them halfway through cooking at these lower temperatures. The tomatoes will slowly soften, concentrating their flavors and releasing a delicious sauce.
If you prefer quicker cooking without turning on the oven, the air fryer is perfect. Arrange the seasoned tomatoes directly on the grid of the air fryer basket, preferably lined with parchment paper to collect the juices. Cook at 320°F for about 25 minutes. In this case, it’s advisable to shake the basket halfway through cooking for the best results.
Once cooked, let the confit tomatoes cool directly on the tray or in the air fryer basket. This will allow them to better absorb the flavors and reach the perfect consistency. Serve them warm or at room temperature.
Confit tomatoes are incredibly versatile, and their aromatic sauce is a true treasure!
Appetizer and Bruschetta: Spread ricotta mousse or mozzarella on toasted bread slices and top with confit tomatoes and their sauce. Or use them to stuff crostini, focaccia, and pizzas.
Pasta Dressing: Their most immediate use. Toss the entire contents of the tray (tomatoes and sauce) over freshly cooked pasta for a simple yet gourmet first course.
Side Dish: They pair beautifully with meat dishes (roasts, chicken) or fish (baked cod, grilled salmon).
In Frittatas/Eggs: Add them to scrambled eggs or a frittata for an extra touch of flavor.
In Salads: Add a handful of confit tomatoes to your mixed salads to enhance them with flavor and color.
On Cheese: Perfect with fresh cheeses like burrata, stracciatella, or buffalo mozzarella.
Notes on Ingredients and Possible Substitutions:
Cherry Tomatoes: The choice between cherry and grape is ideal to ensure sweetness and texture throughout the year. If using larger tomatoes (e.g., San Marzano or vine), cut them in half or quarters to reduce cooking time and ensure they release their juices well.
Extra Virgin Olive Oil: Don’t skimp on quality! A good EVO oil is essential for the final taste of the confit.
Salt: A pinch of Maldon salt or fleur de sel at the end of cooking can add a gourmet touch and a slight crunch.
Balsamic Vinegar/Sugar: Both serve to enhance sweetness and caramelization. You can omit them if your tomatoes are already very sweet or if you prefer a more neutral flavor. Brown sugar can give a more intense caramelization.
Aromatic Herbs: Oregano and thyme are classics, but experiment with rosemary, marjoram, or even a hint of chili for a spicy note.
Storage:
Confit tomatoes can be stored in the fridge for about 4-5 days if placed in an airtight container. They can also be frozen: arrange them in a single layer on a tray and freeze, then transfer to food bags. They keep for 2-3 months. Thaw at room temperature or directly in a low-temperature pan/oven. Make sure to preserve the precious sauce that forms at the bottom of the tray, it’s a flavor concentrate!
Recipe Alternatives and Variations:
With Garlic: Add 2-3 whole and slightly crushed garlic cloves (with peel, easily removed after cooking) to the tray along with the tomatoes. The slowly cooked garlic becomes sweet and soft, perfect for spreading.
Spicy: For a touch of zest, add a pinch of red chili flakes or a small chopped fresh chili to the tomatoes before cooking.
Lemon: Add some zest of organic lemon (only the yellow part) or a few thin lemon slices to the tomatoes before baking. It provides a surprising citrus freshness.
With Olives and Capers: For a Mediterranean version, add 50g of pitted taggiasca olives and 1 tablespoon of salted capers (rinsed) in the last 10 minutes of cooking.
With Honey: Replace balsamic vinegar or sugar with 1-2 teaspoons of honey (e.g., wildflower or acacia) for a rounder sweetness and more intense aroma.
Origins and History of the Recipe:
The term “confit” derives from the French “confire,” meaning to preserve. Historically, confit was a method of slow cooking and food preservation, usually meat (like the famous confit de canard), cooked in its own fat. Over time, the concept extended to fruits and vegetables, which are slowly cooked in oil (or syrup for fruit) at low temperatures to concentrate their flavors and prolong their preservation. Confit tomatoes are a modern reinterpretation of this ancient technique, adapted to enhance the natural sweetness of tomatoes and create a versatile, delicious condiment. It’s a way to “capture” the abundance of summer flavors and make them available all year round.
“The Chef’s Trick for Restaurant Flavors at Home”
Want to replicate the intense flavors of restaurant dishes directly in your kitchen? Confit tomatoes are your secret weapon! This simple slow-cooking technique extracts and concentrates the best of the tomatoes, turning them into a gourmet ingredient that will amaze your guests and make every meal special. It’s the secret that will allow you to elevate even the simplest dishes, from classic tomato pasta to an elegant bruschetta. Discover how easy it is to bring excellence to the table!
Recipe Suitable for Every Diet and Lifestyle
Looking for a recipe that’s not only delicious but also versatile enough to suit different dietary needs? Our confit tomatoes are naturally vegan, gluten-free, and light, making them perfect for anyone! Rich in antioxidants and vitamins, they are a tasty way to add more vegetables to your diet without sacrificing flavor. Whether you’re following a specific diet or just looking for healthy and delicious options, this recipe fits perfectly into your lifestyle.
FAQ (Frequently Asked Questions)
1. Can I use other varieties or larger tomatoes?
Yes, absolutely! If the tomatoes are larger than cherry ones (e.g., grape, San Marzano, or even vine tomatoes), I recommend cutting them in half or quarters before seasoning them. This ensures quicker and more even cooking, allowing them to release their juices and caramelize better. The cooking time might vary slightly.
2. Is balsamic vinegar or sugar essential?
No, they are not essential, but they are highly recommended! They serve to further enhance the natural sweetness of the tomatoes and promote slight caramelization, adding complexity to the final flavor. If your tomatoes are already very sweet and ripe, you can omit them. Experiment to find your favorite combination!
3. Can I freeze confit tomatoes?
Yes, confit tomatoes freeze very well! Once cooked and cooled, you can place them on a baking sheet lined with parchment paper and freeze them in a single layer. Once solid, transfer them into food bags or airtight containers. They keep in the freezer for 2-3 months. When needed, you can thaw them in the fridge, at room temperature, or add them directly (still frozen) to hot preparations like pasta.
