The tomato confit

  • We speak of TOMATO CONFIT: I can't help it. For me it is essential, both as a garnish and as real seasoning. On the blog you will find dozens of recipes appetizer, first and second that without these delicious cherry tomatoes lose their flavor. Preparing them is simple and you might want to make in quantity because it keep well covered with aluminum foil and put in the refrigerator. The ingredients are few and you will see that there are no doses because it all depends a little’ your taste: you want them saltiest? Favorite them sweets? With or without pepper? And what flavors do you want to put: oregano, Timo, Marjoram? You just have to experiment: I usually use Piccadilly tomatoes, the tomatoes or parkar. If you like, halfway through cooking, you can also sprinkle with grated bread: It is not the traditional recipe, but it's a touch crunchy and tasty treats that can be useful in some preparations. By clicking here you will also find the video recipe step by step on my channel You Tube, which if you like you can also register to receive all updates!
Paccheri pasta with tomato confit and bread crumbs

Paccheri pasta with tomato confit and bread crumbs

Ingredients for a baking sheet of standard size:

  1. Piccadilly tomatoes 30
  2. oregano, Timo, Fresh Sage and Marjoram as required
  3. salt and pepper
  4. extra virgin olive oil as required
  5. 2 tablespoons brown sugar

Preheat the oven at 100 degrees. Wash the tomatoes, dry them, cut them in half and arrange them on a baking tray lined with parchment paper and greased with a little oil. Sprinkle with sugar, salt and the thyme leaves, Marjoram and oregano and bake for at least two hours or until the tomatoes are not wilted.

If you want, 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, For example,, to season a dry pasta.

12 comments

Giovanni 6 June 2018 at 12:50

As I am about to salad of cod I referred to the site and waiting for the Piccadilly in the oven become confit , m'è raised a question: They can be stored for a delayed use? And if you, such attentions use during storage? Hi Ada!

Reply
Ada Parisi 6 June 2018 at 13:00

I am John! Then, you can preserve tomatoes confit in a can or in a covered bowl with a little olive oil and for contact with plastic wrap. You have to keep everything in the refrigerator for 3 days at most. Then, why not also try the tuna salad and cous cous I have published today? so doing out in a few days all the remaining tomatoes. Let me know! ADA

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Giovanni 6 June 2018 at 19:45

Thanks Ada, I take your advice! 😉

Reply
Ada Parisi 7 June 2018 at 12:31

Thank you, Let me know!

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Donatella 23 November 2017 at 13:03

Good morning, is the first time I write but I always get your articles, I really like to Cook, and then I try to always browse to learn. I find it very interesting and appetizing recipes. about the cherry tomato confit, can I use it as a Starter, at a buffet, I am preparing what today we would call happy hour to celebrate my son's graduation, and I'll add them to the menu, I really like ?
Thanks

Reply
Ada Parisi 23 November 2017 at 13:45

Hello Donatella. Meanwhile, welcome and thank you for your trust. Certain, You can use the tomato confit in a Starter: from a simple welcoming bruschetta with burrata or mozzarella and tomato confit, a muffin with tomato confit and Parmesan (find the recipe on the site) or a cold pasta with tomato confit and Sesame (also here you will find the recipe), are good and you can prepare in advance, therefore an excellent solution. Let me know! ADA

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Marco Pal (@Vanamonde65) May 29, 2014 at 19:38

But you have to remove the seeds or just cut them in half? I I just cut them in half and they came good, Although I had to keep them in the oven a little’ more… Though I don't know how the ideal consistency.

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Sicilians creative in the kitchen May 29, 2014 at 21:20

Hello and welcome. Then, If you want more wet and juicy leaves and seeds, How to you spotted alone, bake them a little more. If you need more buckets taking them off. Depends on the tastes. I prefer to leave them, especially if I use pachino cherry tomatoes or piccadilly. I hope this was helpful. See you soon, ADA

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Maurizia Le Ricette del Pozzo Bianco May 27, 2014 at 15:42

I had been taught that tomatoes must “dry slowly” and for this we use the convection oven (120-140 degrees) for about 40 min. I've always prepared well and are very well…..

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Sicilians creative in the kitchen May 27, 2014 at 16:01

Hi Maurizia! Then, the convection oven to 140 degrees is a trick to shorten the proceedings. The right way, What should use the chefs (they taught me the professional course but already there was doing so because I had read several books) would be 100 degrees for one hour and a half or two in a convection oven. Are soft and moist. Of course, with the other method there is a substantial time savings, Sometimes I use it too.. Kisses, ADA

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Ketty May 26, 2014 at 08:02

A great time will keep them in the fridge for several summer preparations instead of the usual tomatoes watery and with tough skins.
Thanks

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Sicilians creative in the kitchen May 26, 2014 at 11:50

Hi Ketty and welcome. You'll find that the tomato confit, that I love, are indispensable and versatile: then consider that you can do so the Piccadilly, But even the Pachino, the cherry tomato… In short, all types, just slice them thin if necessary and remove seeds and vegetation water. Try them in paste, both hot and cold, or in fish sauce or, For example, with a fish-fry together with olives, capers and parsley. Really yummy. See you soon, ADA

Reply

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