Confiting cherry tomatoes: A transformation for summer flavours

In the summer, tomatoes are so delicious that it's hard to imagine them tasting even better. But it's possible. These vegetables gain so much more when cooked with olive oil and spices at high temperatures. Their aroma is unique, immediately bringing back memories of holidays in Italy.

There are many ideas for tomato preserves. However, not all cherry tomatoes can be used. In this recipe, they work perfectly. Blogger Rozkoszny is also a fan. He claims that after preparing tomatoes this way, you'll see them in a completely different light.

Confited tomatoes? What does this recipe involve? The tomatoes taste is reminiscent of Italian cuisine, and the preparation method comes from French cuisine. Confiting is a term that is often associated with duck. This preparation method is one of the signature dishes from the Loire Valley.

The confiting method (from French, confire – to preserve) involves cooking in fat at a relatively low temperature for a long time. The most well-known dish using this method is the aforementioned duck. Baked in its own fat, it tastes exquisite. Vegetables can be prepared similarly, using olive oil or oils with a pronounced flavour. Tomatoes prepared this way taste amazing.

The low temperature and long time in the oven mean the tomatoes don't fry or bake but slowly cook in the olive oil. Afterwards, they are delicate and soft, almost spreadable like butter. They are perfect for toast and pair excellently with cheeses, especially Italian ones like mozzarella or burrata. They can also be added to salads and pasta. The tomatoes have a deep flavour and plenty of aroma. Using various kinds of cherry tomatoes adds an interesting colour accent as well.

Ingredients:

• 450 grams of cherry tomatoes,
• 6 cloves of garlic,
• a few sprigs of rosemary or basil or mixed herbs,
• 1 teaspoon dried oregano,
• salt, pepper, and sugar to taste,
• olive oil.

Preparation:

1. Wash and dry the tomatoes. Place them in an ovenproof dish.
2. Add peeled and sliced garlic, season to taste with spices, and sprinkle with oregano. Arrange the herb sprigs on top.
3. Pour olive oil over everything so that the tomatoes are covered.
4. Bake them for 2 hours in an oven preheated to 110°C.
5. Transfer the cooled tomatoes to a jar and cover them with the oil they were cooked in. Store them in the refrigerator for up to two weeks. You can use the remaining oil for frying or in salads.