These. Tomatoes. Are. A. Drug.
More to add? Yes, add the fact that you can use any type of small tomato. However, if you want to experiment with large tomatoes, I put my hand on fire (ahem) that the result will have the same success!
And now, a bit of history!
The term confit comes from the french verb confire and indicates a technique of preserving food that is typical of the Medieval South-West of France. Originally, in fact, the word meant simply a conservative approach based on long cooking at low temperatures of food, which otherwise would have deteriorated in no time. Cooking exploiting – among other things – the action of some ingredients that can preserve food such as sugar, vinegar or fat.
The aim was to eliminate much water as possible from what was being cooked, as the main cause of deterioration.
Our cherry tomato confit, in particular, are therefore left to dry for a long time in the oven with sugar, salt, extra virgin olive oil and herbs to taste, they have that caramelized note that makes me go crazy and can be eaten immediately or stored in oil for the winter months (although I challenge you not to finish them in a single day!).
The result is something monstrously good! As for cherries: one leads to another, before you can use it as a sauce for pasta or on a slice of bread!
1kg of Cherry Tomatoes
2 tablespoons granulated brown sugar
Garlic Powder to taste (or 3 cloves of fresh garlic)
Extra virgin olive Oil
Salt to taste
Herbes de Provence (which, in varying proportions, are: thyme, rosemary, basil, fennel, sage, marjoram, mint, oregano and savory)
10 – 15 minutes preparation + 120 minutes baking
Kilokalories per 100 grams:
Degree of Difficulty:
1 peppermill of 5
Wash the tomatoes and pat them dry with a clean cotton cloth, cut in half lengthwise, remove (if you want) the seeds, and arrange them, with the cut side facing up, on a baking sheet with parchment paper brushed with olive oil.
Peel 3 cloves of garlic, cut them into strips and distribute these on the tomatoes. Otherwise, sprinkle them with garlic powder to taste.
Then season them with the herbs, salt, some brushes of extra virgin olive oil and a fine veil of brown sugar.
Place the baking sheet in the oven (central position), preheated to 160 ° C, and let them bake for about an hour and a half. The last ten minutes, raise the temperature to 180 ° C, if you want a more caramelized result.
Let them cool, eat directly from the baking sheet or preserve your tomatoes confit for the next recipe… ^ __ ^