- Let's talk about Tomato confit: I can not help it. For me they are essential, both as a garnish and as a real dressing. On the blog you will find dozens of recipes for appetizers, first and second that without these delicious cherry tomatoes lose their flavor. Is simple to prepare and I recommend you do so in quantity because they keep well covered with aluminum and put in the refrigerator. The ingredients are few, and you will see that there are doses because it all depends a bit’ your taste: you want them saltier? They prefer sweets? With or without pepper? And what flavors you want to put: oregano, timo, marjoram? You just have to experiment: I usually use the Piccadilly tomatoes, the datterini or the pizzutelli. If you like, halfway through cooking, you can also sprinkle with breadcrumbs: is not the traditional recipe, but it is a touch crispy and delicious that can be useful in some preparations. By clicking which you will also find the videoricetta step by step on my channel You Tube, which if you like you can also register to receive all updates!
Ingredients for a baking standard size:
- 30 Piccadilly tomatoes
- oregano, timo, Fresh Sage and Marjoram as required
- salt and pepper to taste
- extra virgin olive oil to taste
- 2 tablespoons of brown sugar
Preheat the oven at 100 degrees. Wash the tomatoes, dry, cut them in half and place on a baking sheet lined with parchment paper and greased with a little oil. Sprinkle with sugar, salt and thyme leaves, Marjoram and oregano and bake for at least two hours or until the tomatoes are not wilted.
Se volete, You can add a little bread crumbs, After the first hour of cooking, by spraying again the tomatoes with a little oil. In this way you can use it, eg, to season a dry pasta.