The tomato confit

  • 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!
Paccheri with confit tomatoes and bread crumbs

Paccheri with confit tomatoes and bread crumbs

Ingredients for a baking standard size:

  1. 30 Piccadilly tomatoes
  2. oregano, timo, Fresh Sage and Marjoram as required
  3. salt and pepper to taste
  4. extra virgin olive oil to taste
  5. 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.

6 Responses to The tomato confit

  1. But you have to remove the seeds or just cut them in half? I have limited myself to cut them in half and they came good, although I had to keep them in the oven a little’ more… But I do not know how it is the ideal consistency.

    • Sicilian creative in the kitchen says:

      Ciao e benvenuto. Then, if you want them more moist and juicy leaves and seeds, as you've noticed from only, cook them a little more. if you need more buckets remove them. Depends on the tastes. I prefer to leave, especially if you use cherry tomatoes or piccadilly. I hope to be helpful. See you soon, there is

  2. They taught me that tomatoes must “dry slowly” and for this we use the convection oven (120-140 degrees) for about 40 min. I have them always prepared well and are very well…..

    • Sicilian creative in the kitchen says:

      Hello Maurizia! Then, the convection oven at 140 degrees is a trick to shorten the process. The Right Way, what they should use the chefs (I have taught at vocational course but they already did so because I had read several books) would 100 degrees for one hour and thirty or two in a static oven. They are soft and moist. But some, with the other method, there is a substantial savings of time, sometimes I use it myself.. Xx, There is

  3. ketty says:

    Very well, I will keep in the fridge for various preparations instead of the usual summer tomatoes with tough skins and aqueous.

    • Sicilian creative in the kitchen says:

      Hello Kitty and welcome. You'll find that the tomato confit, I love it, are indispensable and versatile: then you can do so considering the Piccadilly, but also the Pachino, the cherry… in short, all types, just slice them thin and possibly remove seeds and vegetation water. Try them in pasta, both hot and cold, or in sauces for fish or, for example, with a fish in a pan with olive, capers and parsley. Truly exquisite. See you soon, There is

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