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–+ servings
confit tomatoes with dried herbs and a spoon

Tomato Confit

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 pound (500 grams) cherry tomatoes
  • 3 tablespoons (40 grams) extra virgin olive oil
  • 2 tablespoons (25 grams) sugar
  • 2 cloves (2 cloves) garlic grated
  • 2 teaspoons (2 teaspoons) dried oregano
  • 1 teaspoon (1 teaspoon) salt

  • Preheat the oven to 300°F or 150°C.
    In a small bowl, add 3 tablespoons extra virgin olive oil, 2 tablespoons sugar, 2 cloves garlic (grated), 2 teaspoons dried oregano, and 1 teaspoon salt.
    Stir well and set aside.
    cherry tomatoes and oregano marinade in a bowl
  • Cut 1 pound cherry tomatoes in half and arrange them on a baking tray, cut side up, in a single layer, without overlapping.
    With the help of a teaspoon, season each tomato with the dressing.
    cherry tomatoes seasoned with olive oil, garlic, and sugar.
  • Slow roast the tomatoes in the oven for about 1½ hours at 300°F or 150°C.
    Before serving, baste the tomatoes with the juice released on the baking tray.
    confit tomatoes after baking served with a spoon
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