Cherry Tomato confit
This French cooking technique is used with any type of food that is cooked slowly over a long period of time as a method of preservation.
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr cherry or grape tomatoes
- 3-4 pcs garlic cloves
- 6-8 pcs sprigs of thyme
- 1 bottle olive oil
- 1 tbsp salt
- 1 tbsp icing sugar optional
- 1 tbsp balsamic vinegar
Instructions
- Place the washed tomatoes, garlic cloves and thyme into a baking dish, and sprinkle with salt, icing sugar and a good pinch of ground white pepper.
- Add the balsamic vinegar and generously pour the olive oil until the tomatoes are halfway submerged.
- Bake the tomatoes at 120°C (250°F) for 60 - 90 minutes until they are wrinkled but not burst.
- Once the tomatoes are cooked, remove from the oven and cool at room temperature.
- Transfer them with the oil into an airtight container and refrigerate.
Notes
- Any tomato can be confit, cherry, Roma, grape, plum …. whole, sliced or quartered. The tomatoes need to be fresh, ripe and with a natural flavour.
- The icing sugar should only be added if the natural taste of the tomatoes is not sweet enough.
Nutrition for 1 portion
Calories: 37kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 1751mgFiber: 2gSugar: 6gVitamin A: 1041IUVitamin C: 17mgCalcium: 16mgIron: 1mg
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