30 Easy Cherry Tomato Recipes
Servings: 10 people
- 20 ounces (500 grams) cherry tomatoes or other small tomatoes
- 2 tablespoons (30 grams) extra virgin olive oil
- 2 tablespoons (25 grams) sugar
- 2 cloves garlic (optional)
- 1 teaspoon salt
- 2 teaspoons dried oregano or thyme
- Preheat the oven to 300°F or 150°C. Prep your baking tray; you can use any as long as it fits all the tomatoes without overlapping. We use a quarter sheet pan.Rinse the tomatoes, cut them in half, and arrange them on a single layer without overlapping and facing up.
- To a small bowl, add grated garlic, salt, dried oregano, sugar, and extra virgin olive oil.With a teaspoon, top each tomato with the mixture.Each tomato must get a bit of everything to make every bite as delicious as the next.
- Slow roast in the oven for about 1 hour and 30 minutes at 300°F or 150°C.
- They should be completely soft and juicy.
Nutrition information is an estimate for 1 serving of tomato confit out of 10 servings.
MAKE AHEAD & STORAGE
- Make ahead: confit tomato is an excellent recipe to make ahead as they keep well in the fridge for days, and you can enjoy them cold or at room temperature.
- Refrigerator: keep them in the fridge for up to 6 days. To store them, put them in a clean jar and add a little olive oil to keep them moist. Don't store it longer than that.
- Freezer: We recommend freezing them in small airtight containers if you want to preserve them longer. Let them cool down completely before freezing them for up to 6 months. Then, thaw in the refrigerator overnight. Do not freeze multiple times.
- Important: we do not recommend preserving confit tomatoes wholly submerged in oil in a sealed jar for more than six days unless you know exactly what you are doing.
Preserving food in oil, if done incorrectly, can create the right environment for botulism bacteria to grow, which we don't want to encourage.
