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Cherry Tomato Confit 

Cherry tomatoes confit

Tired of the usual cherry tomatoes?
It's time to try the confit tomatoes, then!

Tasty and with a particular taste, they are excellent both to eat and ideal for seasoning many pasta recipes, perhaps as an alternative to dried tomatoes to give a different touch to dishes.

It's true: however simple it is a recipe that takes some time. Not so much for the preparation as for the long cooking time.

But they can also be prepared the day before and are really worth it!

And now, starting as always from the ingredients, let's start cooking!
Here, however, I can only indicate the ingredients but not the quantities: everyone can - and must - dose them according to their taste and liking.


  • Cherry tomatoes
  • sale
  • Origan
  • Thyme;
  • garlic
  • cup sugar
  • extra virgin olive oil



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 First of all, preheat the oven, static, to 140 ° C, then wash the tomatoes, cut them in half and arrange them, with the cut below, to drain for a few minutes

In a flat-bottomed container put the squeezed garlic, the chopped herbs, salt and sugar and then tie it all together with the olive oil.

Pass the half cherry tomatoes, on the cutting side, in a mixture of oil and flavors.

Place them on a baking sheet, covered with oven paper, now with the cut up, and bake.

Cook at 140 ° C (static oven) for about two hours: depending on the humidity of the tomatoes it may take a longer or shorter time.

I'll sugar it and caramelize it slowly while the tomatoes will dry up, absorbing all the scent of the seasoning.

Remove from the oven and allow to cool just enough to savor immediately:

They can be served cold, together with other appetizers, or hot as a side dish and then, I really recommend it, to season pasta:

Spaghetti with garlic, oil and chilli pepper with confit cherry tomatoes

alone with raw EVO oil or along with other ingredients.

Buon appetito!


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