Pan-seared cherry tomatoes confit is a quick and very tasty recipe. To prepare them light, use very little sugar or better yet, use no sweetener. This preparation is a quick and practical solution to avoid using the oven in the hot season.
SEASONALITY of #cherrytomatoes – from May to October, aromatic herbs (#basil #oregano #rosemary #thyme): fresh in the hot season, dried all year round.
RECIPES with red or yellow cherry tomatoes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 88.39 (Kcal)
- Carbohydrates 9.48 (g) of which sugars 11.58 (g)
- Proteins 1.41 (g)
- Fat 5.18 (g) of which saturated 0.67 (g)of which unsaturated 0.00 (g)
- Fibers 1.30 (g)
- Sodium 200.12 (mg)
Indicative values for a portion of 110 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
Pan-Seared Cherry Tomatoes Confit
- 1.1 lbs cherry tomatoes (or grape tomatoes, piccadilly)
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- to taste fine salt
- to taste herbs (dill, basil, cinnamon, curry, fennel, marjoram, mint, pennyroyal, catmint, nutmeg, paprika, chili pepper, rosemary, savory, scentless chamomile, organic citrus zest)
- Half teaspoon sugar (or a very small amount of maple syrup)
Tools
- Cutting Board
- Knife
- Pan
Pan-Seared Cherry Tomatoes Confit
Wash the cherry tomatoes and cut them in half.
Peel and cut the garlic into wedges, or slightly crush it without peeling.
Place the cherry tomatoes in a steel (or non-stick) pan and form a single layer.
Cook over high heat without a lid, the cherry tomatoes with oil, garlic, salt, and herbs (fresh or dried) until they become slightly sweet and caramelized. It will take about 15 minutes, carefully mix with a wooden spoon (or better, shake the pan) to avoid breaking them.
For a slightly sweeter version, add a tiny amount of sugar (less than a teaspoon) or omit the sugar entirely for a light version.
Serve hot or at room temperature as a side dish, pasta topping, on bruschetta, or in a mixed salad.
STORING pan-seared cherry tomatoes confit
Let the cherry tomatoes cool completely, then store:
– at room temperature for up to 3 days
– in the fridge for up to 5 days, in an airtight container
– in the freezer in small containers for about 6 months
FAQ (Frequently Asked Questions)
What does confit mean?
Confit refers to a slow cooking technique at low temperature in fat, oil, or sugar. Originally used for meat preservation, it is now also applied to vegetables and fruits, like cherry tomatoes confit, to enhance their flavor and prolong their preservation.
What are cherry tomatoes confit used for?
Cherry tomatoes confit are used to enhance the flavor of dishes, add a sweet and caramelized note to salads, pastas, bruschettas, and appetizers. Use them to enrich dishes with a gourmet touch, preserve the taste of fresh tomatoes longer, and offer a tasty variant to traditional preparations.
What are dry cherry tomatoes?
Dry cherry tomatoes are cherry tomatoes slowly dried in the sun or in the oven. They are used to concentrate flavor, preserve the intense taste of ripe tomatoes, and add a rich note to dishes like salads, pastas, and appetizers.
