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This recipe by Santiago Mallol is a simple yet flavorful way to prepare confit cherry tomatoes. With just a few ingredients and minimal effort, you can create a dish that highlights the natural sweetness of tomatoes. Perfect as a side dish, topping, or snack, this recipe is sure to impress. Let me know how it turns out!
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Place the cherry tomatoes on a baking tray.
Season them with salt and sprinkle with sugar.
Drizzle the olive oil over the tomatoes.
Add rosemary leaves to taste.
Bake in the oven at 60°C (140°F) for 25 minutes.
Want to keep this recipe for later? We can email it to you!
Use fresh rosemary for a more aromatic flavor.
Ensure the oven temperature is accurate to avoid overcooking the tomatoes.
You can store the confit tomatoes in a jar with olive oil for up to a week.
Can I use other types of tomatoes?
Yes, you can use other small tomatoes like grape tomatoes, but cherry tomatoes are ideal for their sweetness.
What can I serve confit tomatoes with?
Confit tomatoes are great as a topping for bruschetta, salads, pasta, or as a side dish.
Can I use dried rosemary instead of fresh?
Yes, dried rosemary can be used, but fresh rosemary provides a more vibrant flavor.
How do I store confit tomatoes?
Store them in an airtight container submerged in olive oil in the refrigerator for up to a week.
Can I adjust the sugar and salt quantities?
Absolutely! Adjust the sugar and salt to suit your taste preferences.
