cherry tomato confit
Tomato season will soon be in full swing here in Croatia and I think it would be a pitty not to use them for all kinds of different dishes or preserve them for the winter by sun-drying or some other way. Confit is also a way of preserving food and usually means cooking it in an oven at a lower temperature - around 100 °C or even lower. In this recipe I decided to use a bit higher temperature, but still below the usual baking temperature. This confit turned out so delicious that we ate it almost immediately; we'll preserve the tomatoes next time :D
what/
1 kg cherry tomatoes
250 ml olive oil
10-15 large garlic cloves
2 tsp himalayan salt
mediterranean spices (thyme, rosemary, oregano)
how/
Slice the garlic cloves into halves. Mix them with tomatoes, spices, salt and olive oil and put everything into a (deep enough) baking tray. If your tray is too big, add some more oil so that the tomatoes are at least half covered with oil. Cover the tray and bake on 140 °C for around 90 minutes. Let the confit cool down a bit and store it in glass jars for up to two weeks (although you will more likely eat it in a few days:).
Tomato season will soon be in full swing here in Croatia and I think it would be a pitty not to use them for all kinds of different dishes or preserve them for the winter by sun-drying or some other way. Confit is also a way of preserving food and usually means cooking it in an oven at a lower temperature - around 100 °C or even lower. In this recipe I decided to use a bit higher temperature, but still below the usual baking temperature. This confit turned out so delicious that we ate it almost immediately; we'll preserve the tomatoes next time :D
what/
1 kg cherry tomatoes
250 ml olive oil
10-15 large garlic cloves
2 tsp himalayan salt
mediterranean spices (thyme, rosemary, oregano)
how/
Slice the garlic cloves into halves. Mix them with tomatoes, spices, salt and olive oil and put everything into a (deep enough) baking tray. If your tray is too big, add some more oil so that the tomatoes are at least half covered with oil. Cover the tray and bake on 140 °C for around 90 minutes. Let the confit cool down a bit and store it in glass jars for up to two weeks (although you will more likely eat it in a few days:).
Njam njam 🍅 Kako se kaže confit na hrvatskom? Pusa veeeeelikaaa za plavetnu vilu
ReplyDelete💖💖💖 ! Nemam pojma, mislim da se isto koristi confit, mislim da je to jedna od onih univerzalnih kulinarskih :D puse najveće 💙🐚
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