Candied tomatoes (Pomodori confit)
When I made confit tomatoes at Los&co, I couldn't imagine how successful it would be. Everyone liked it and many asked me about the recipe.
Making these fabulous and delicious tomatoes is super easy. By roasting the tomatoes on a low heat for a long time, the flavors in the tomatoes are enhanced.
You can use any type of tomato to make this dish. I prefer the small and sweet cherry tomatoes. If you want to use large tomatoes, remove the skin and seeds.
They are really good as they are, as e.g. finger food, or you can use them in pasta, salads, on bruschetta, on fish, etc.
You can store them in a sterilized jar with a little extra olive oil for a few days.
Diff: 1
Worship: 10'
Cooking time: approx. 2 hours
Ingredients for 4-5 people:
- 750 g cherry tomatoes
- 1 tablespoon fresh thyme
- 1 tablespoon of oregano
- 2 garlic cloves
- 2 tablespoons sugar
- salt
- 1 dl extra virgin olive oil
This is what you do:
Preheat the oven to 100 degrees.
Rinse and dry the tomatoes and cut them in half.
Peel and cut the garlic cloves in half.
Place the tomato sides cut side up on a tray or in a long pan covered with baking paper.
Add sugar and salt and add the thyme, oregano and garlic.
Pour over the olive oil.
Put them in the oven and check if they are done after approx. 2 hours. How long it takes will vary according to the size of the tomatoes.
They are ready when you see the edges start to dry a little while the center is still soft and juicy.
Hi, I would like to make this for a gathering in the near future!
You write that they can be stored on sterile glass for a few days, can you specify how long. Freezing is not an option, is it?
Best regards, Elisabeth
Hello. It is best not to freeze it. A week might be fine.