The cherry tomatoes confit in the pan are a perfect side dish to accompany meat or fish dishes. An easy and quick preparation compared to the traditional oven-cooked recipe. With pan-cooking, you will have juicier and less dry tomatoes. For this recipe, you can use cherry tomatoes, San Marzano, or datterini, preferably not too ripe. You can add a bit of chili pepper, fresh thyme, and oregano. Once ready, they are also appreciated as an appetizer.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Cherry Tomatoes Confit in the Pan
- 10.5 oz cherry tomatoes
- 2 tbsps extra virgin olive oil
- 1 tbsp brown sugar
- 1 clove garlic
- 2 tsps dried oregano
- chili pepper (optional)
- 1 tsp salt
Tools for Cherry Tomatoes Confit in the Pan
- Pan
Steps for Cherry Tomatoes Confit in the Pan
For a 9.5-inch pan
To prepare this recipe, start by washing the cherry tomatoes and then cut them in half.
In a non-stick pan, pour the brown sugar, trying to cover the entire bottom. Also pour the oil and crushed garlic clove, then cover the entire bottom with the tomatoes, placing the cut side in contact with the brown sugar.
Turn on the heat and let it cook for 10 minutes without ever touching the tomatoes. Just shake the pan from time to time.
After the time has passed, turn the tomatoes, add a pinch of salt, oregano or other spices of your choice, a pinch of chili pepper, and continue cooking for another 3 or 4 minutes.
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This dish can be eaten either warm or hot.
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