Tomatoes in Britain are tasteless at best. If you’ve ever been to a mediterranean country and ate fresh vegetables there, you will agree with me. However, tomatoes are good for you, and plasticy ones are better than none at all. So, what to do? A good way to go, it’s to confit them, that is to bake them for a long time at very low temperature, to dry them out. By adding herbs and garlic, you’ll end with delicious tasting tomatoes. For this recipe, you’d better choose cherry or baby plum tomatoes. Piccolo tomatoes are an excellent choice for this dish. Once ready, you can serve your scrumptious cherry tomatoes confit -scattered with parmesan’s shavings- as a tasty side for your meat, or as a topping for your bruschetta. Cherry tomatoes confit is very easy to make, and its sweetness will especially please your children.
Ingredients for 4 portions:
500 gr of cherry tomatoes
3 garlic cloves, crushed or finely chopped
1 tbsp of dry oregano
20 gr of sugar
35 gr of extra-virgin olive oil
salt and pepper to taste
- To prepare your cherry tomatoes confit, start with thoroughly washing the tomatoes, then dry them with a clean kitchen towel, and finally halve them.
- Preheat the oven at 140°C/ gas mark 1. Line an oven try with greaseproof paper, then place on it the halved tomatoes, cut side up. Season to taste.
- In a small bowl, mix the organo with the crushed garlic, adding a little olive oil to make a thich paste. If you like, yoiu can prepare this paste a couple of hours in advance, so the flavours will mix up properly, and it will enhance the tomatoes even more. Spoon the mixture of each tomato.
- Finally, dust everything with the sugar, and pour olive oil so to cover all the tomatoes.
- Bake on the oven’s middle shelf for 2 hours, until all the vegetable water will be evaporated. You cherry tomatoes confit are ready when they are slightly roasted, but not dry.
- Serve your cherry tomatoes confit as you prefer, they are delicious both cold or warm.
Store your cherry tomatoes confit in an airtight container, in the fridge, for maximum 1 week. To conserve it for longer, you will need to dry them even more, use double of the sugar, and store them in a sterilised glass jar, completly covered in extra-virgin olive oil.