The Oven-Baked Confit Cherry Tomatoes can be a tasty side dish or appetizer, served on bruschetta or as a topping for pasta. Flavorful and delicious, they are prepared in the oven with low and prolonged cooking. Seasoned with garlic, thyme, oregano, salt, and sugar, they release all their flavor. The recipe is very easy, so everyone can make them. Here’s the step-by-step recipe.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 jars of 17.6 oz
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs cherry tomatoes (Firm)
- 1.4 tbsp extra virgin olive oil
- 0.5 oz sugar
- 0.07 oz fine salt
- 3 sprigs thyme
- 2 tsp dried oregano
- 2 cloves garlic
Tools
- Kitchen Scale
- Cutting Board
- Parchment Paper
- Jars
Steps
Preheat the oven to 284°F. Choose healthy and firm tomatoes. Wash them well and cut them in half. Place them cut-side up on a baking sheet lined with parchment paper and season with thyme, minced garlic, salt, sugar, and oregano. Drizzle with olive oil and bake.
Bake for two hours until they are caramelized. They can be used for appetizers, on bruschettas, or to season pasta. I placed the Oven-Baked Confit Cherry Tomatoes in a glass jar with all their juices, covered everything with extra virgin olive oil, and boiled for 30 minutes in a pot of water, allowing it to cool in it until the lid made the vacuum sound. They keep for a few weeks.
