I have to admit it: confit cherry tomatoes are one of my kitchen obsessions. I start making them as soon as the warm season begins, but I’ve found myself preparing them even in winter — they’re so delicious that I use them on everything: pasta, bruschetta, salads… even homemade pizza.
The best part? You don’t need to be a chef. It’s all about slicing, seasoning, and letting the oven do the work. Yes, it takes a bit of patience — they need to bake slow and low — but that’s what makes them so sweet, almost caramelized, with a deep, intense aroma that fills your kitchen while they cook.
📋 Recipe Overview
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Servings: 4–6
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Prep Time: 10 minutes
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Cook Time: 2 hours
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Total Time: 2 hours 10 minutes
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Calories: ~90 kcal per 100 g
🛒 Ingredients
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500 g cherry or date tomatoes
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50 g sugar (reduce if you prefer them less sweet)
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2 garlic cloves
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Dried oregano (to taste)
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Fresh or dried thyme (to taste)
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Salt (to taste)
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Extra virgin olive oil (to taste)
👩🍳 How to Make Them
see continuation on next page
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