Confit tomatoes, the original step by step recipe

The original recipe for confit tomatoes, an excellent seasonal side dish and a perfect condiment to enrich bruschetta, cold dishes and aperitifs.

The original recipe for confit tomatoes, an excellent seasonal side dish and a perfect dressing for enrich bruschetta, cold dishes and aperitifs.

To be prepared in the summer with only seasonal vegetables, i confit tomatoes they are truly an explosion of flavors and aromas that will invade your kitchen as soon as they are cooked. Many recipes report incorrect information on the preparation of confit tomatoes, but today we will reveal the following exact original recipe.

Real confit tomatoes are prepared only after removing the skin and seeds of the tomatoes. The peel is therefore a waste element, with the pulp and seeds instead you can dress it bruschetta and pasta salads. To prepare confit tomatoes, you can choose any type of tomatoes, as long as they are obviously in season, however we recommend that you prefer small tomatoes because being smaller they make this dish more aesthetically beautiful.

The weights to prepare the confit tomatoes will not be indicated below because you will decide the quantity of the ingredients used according to your personal tastes; we are however to point out that during the preparation of this seasoning you simply have to make sure that each tomato is seasoned with each ingredient, keep in mind however that the garlic must be used very little otherwise it will tend to prevail over the other aromas.

Index

Ingredients

• 1 Kg tomatoes
• brown sugar to taste
• Salt to taste
• extra virgin olive oil to taste
• origano q.b.
• garlic to taste
• pepe qb

• Preparation Time:
  40 minutes
• Cooking time:
  70 minutes
• Rest time:
  -
• Dose:
  for 4 people
• difficulty:
  low

 

How to prepare confit tomatoes - Procedure:

• lavare the tomatoes carefully, and place a cross cut on each tomato,
• blanch them now for a few minutes in boiling water and when the peel begins to peel off, drain them.

• Doing be careful not to get burned, remove the peel of the tomatoes, and then cut them in half and empty them of the pulp and internal seeds,
• keep aside the pulp for other preparations and arrange the tomatoes just emptied in a baking tray lined with parchment paper.
• Take care then season each tomato with a very small piece of garlic, with salt, sugar, oregano, pepper and a drizzle of oil.
• Bake in a hot oven at 100 ° and let the confit tomatoes dry for about seventy minutes or in any case until they seem almost dehydrated.
• Cooking when finished, take it out of the oven and let it cool,
  then serve them immediately or place them in an airtight jar and refrigerate.

 

How to preserve confit tomatoes:

The confit tomatoes can be stored in the refrigerator in special airtight containers for about seven days.

 

 

 

For other recipes with tomatoes read also:

• Spelled and cherry tomato salad
• Stuffed tomatoes (10 recipes)
• Sun dried red tomatoes
• GAzpacho (10 recipes)
• Jam Green Tomatoes