Tomato Confit
Servings: 4 people
- 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.
- 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.
- 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.
Nutrition information is an estimate for 1 large serving of tomato confit out of 4 servings.
SUBSTITUTIONS
Cherry tomatoes: substitute any other small tomato variety, like plum or date tomatoes. You can even use small Roma tomatoes, although the cooking time might increase slightly.
Extra virgin olive oil: substitute regular olive oil.
Sugar: you can use white or brown sugar.
Garlic: fresh is best. Substitute garlic powder, or omit garlic if you prefer.
Dried oregano: substitute thyme, rosemary, or sage.
STORAGE
Make ahead: Confit tomatoes are an excellent recipe for meal prep. They keep well in the fridge for days and can be enjoyed cold or at room temperature.
Refrigerator: Store 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 them longer than that.
Freezer: If you want to preserve them longer, we recommend freezing them in small airtight containers. Let them cool down completely before freezing them for up to 3 months. Then, thaw in the refrigerator overnight. Do not freeze multiple times.
