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.
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Condiments, Salad, Side dishes
Cuisine International, Mediterranean
Servings 4 people
Calories 37 kcal
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.
- 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.
Calories: 37kcalCarbohydrates: 8gProtein: 1gFat: 1gSodium: 1751mgFiber: 2gSugar: 6gVitamin A: 1041IUVitamin C: 17mgCalcium: 16mgIron: 1mg