Candied Tomato Is it a mix of This recipe or technique? Well, it was also performed in class and… I liked it so much that I redid it at home in considerable quantities. In addition to being very easy, it is a great homemade food option that can be prepared in advance. It’s really delicious, tomato lovers will like it.
The use is varied, whether cold or hot. It’s great with pasta (right!), on milk bread, on ciabatta bruschetta, with sausage… it’s great when you’re too lazy to make sauce.
How to make it: Roasted Tomatoes in Confit
Makes: 500 g
- 700 g grape tomato (or cherry, sanitized)
- 200 mL oil (it doesn’t have to be expensive)
- 3 teeth garlic (with shell, washed)
- 2 ramos fresh rosemary
- 1/2 teaspoon vinegar (tangerine or apple)
- crystal Sugar (pinch)
- ground black pepper (August)
- refined salt (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC, ideally a very low temperature.
- Cut the tomatoes lengthwise. Try the tomato with salt to find out what flavor it has. If it’s acidic, if it’s sweet… This way, you’ll know how much salt to add and whether you’ll need to use sugar because of the acidity. Season with salt, black pepper, sugar and vinegar. Add the garlic, rosemary and olive oil.
- The grape tomato was very sweet and not very acidic for a tomato, but I still added a pinch of sugar and thought the vinegar was necessary to give it a sour acidity. But that depends on your taste.
- Transfer the tomatoes to a baking dish, leaving the cut side facing up. You can place them on top of each other, and add all the liquid that remained in the bowl.
- Bake for around 40-45 minutes, depending on the consistency of your tomatoes. It should be cooked, but not falling apart. Let it cool in the oven. Store in a glass jar and store in the refrigerator, it will last for about 2 weeks.
- If you want a stronger taste of garlic and rosemary, leave them with the tomatoes, otherwise remove them before storing.
- Garlic: I used 3 cloves and didn’t remove them before storing, the taste is remarkable. If you don’t like garlic that much, add 2 cloves and remove them later.
- Rosemary: I put 2 very “leafy” branches and kept them after it was ready, just like the garlic, the taste is remarkable. If you’re not a big fan of rosemary, add less and remove later.
- Tangerine Vinegar: It is mild when compared to red and white, the best replacement would be apple.
