Confit cherry tomatoes with sugar and oregano, a truly special side dish that I often pair with my favorite meat dish: Roast beef. A very simple recipe that requires very few ingredients but with a slightly longer cooking time in the oven. With the cherry tomatoes prepared this way, we can also dress pasta, adding perhaps a clove of garlic or an onion, olives, capers, whatever we like. They will also be excellent as an appetizer, if spread on a slice of bread. On the occasion of a lunch or dinner, I cook them the day before and store them in the refrigerator in an airtight container, made of glass or ceramic.
If you like tomatoes, then you should not miss the upcoming recipes:
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz red cherry tomatoes
- 2 tablespoons generous extra virgin olive oil
- 1 tablespoon generous brown sugar
- to taste salt and pepper
Tools
- 1 Baking dish
- 1 Bowl
Preparation
Gently arrange the cherry tomatoes, making sure not to detach them from the cluster, in a bowl full of water and let them soak for 5 minutes. Rinse them thoroughly under running water and dry them by patting with paper towels and place them inside a baking or non-stick tray. If it is not non-stick, we can always line it with parchment paper.
Coat them evenly with extra virgin olive oil and season with salt and pepper to taste.
Sprinkle them with brown sugar, preferably raw, and add either dried or fresh oregano. Preheat the oven to 284°F and let them cook for about 2 hours. Cooking times may vary depending on the size of the cherry tomatoes, so check them from time to time, especially after 1 and a half hours. This way, we will avoid them drying out too much or even burning.
Serve our Confit Cherry Tomatoes with Sugar and Oregano hot, right out of the oven, or at room temperature. They can be paired with any type of dish, including cheeses.
Tips
We can easily store the confit cherry tomatoes for a few days in the refrigerator, but remember to put them in an airtight container.
They are usually not frozen because once frozen they lose consistency and shape, but if we want to dress pasta, then it would be fine.
Avoid carefully defrosting at room temperature to avoid food poisoning, which can sometimes be quite severe.
