Confit cherry tomatoes in oil
Published on 26 October 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Make jars for winter: excellent for bruschetta, pizza and pasta, concentrated flavour!
INGREDIENTS
Cherry tomatoes
Sugar
Garlic
Salt
Thyme
Oregano
Extra virgin olive oil
I remove stalks and wash tomatoes.
I halve onto a parchment-lined tray.
I sprinkle sugar to counter acidity.
Plenty of ground pepper.
Ground salt.
Dried or fresh oregano.
I strip thyme leaves.
I chop 2/3 garlic cloves and distribute.
I drizzle with extra virgin olive oil, Garda in my case.
I bake at 120°C for about 1 and a half hours until dry.
I cool.
I press lightly into a sterilised jar.
I fill the jar, or small jars.
I fill with extra virgin olive oil.
I remove air bubbles, wait and top up fallen oil level, seal and put in a pan on two sheets kitchen paper to prevent movement.
Water should cover the jar by two or three cm. I boil, simmer for about 20 minutes, turn off and cool the jar in water before removing.
INGREDIENTS
Cherry tomatoes
Sugar
Garlic
Salt
Thyme
Oregano
Extra virgin olive oil
I remove stalks and wash tomatoes.
I halve onto a parchment-lined tray.
I sprinkle sugar to counter acidity.
Plenty of ground pepper.
Ground salt.
Dried or fresh oregano.
I strip thyme leaves.
I chop 2/3 garlic cloves and distribute.
I drizzle with extra virgin olive oil, Garda in my case.
I bake at 120°C for about 1 and a half hours until dry.
I cool.
I press lightly into a sterilised jar.
I fill the jar, or small jars.
I fill with extra virgin olive oil.
I remove air bubbles, wait and top up fallen oil level, seal and put in a pan on two sheets kitchen paper to prevent movement.
Water should cover the jar by two or three cm. I boil, simmer for about 20 minutes, turn off and cool the jar in water before removing.
Original source: https://incucinaconlilly.com/2015/10/26/pomodorini-confit-sottolio/
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