Grape tomato confit ( Pomodorini confit)
Tomato confit or caramelized tomatoes are great for pasta or rice dishes or to accompany meat and fish or to complete a plate of assorted appetizers. Tomato confit is obtained by baking at low temperature for several hours. The low temperature allows you to bring out the flavor and especially not to lose the real texture of this vegetable. You could use the same technique for other vegetables and meat with some differences. Vegan recipe for summer.
time: 3 hour 30 minutes
calories: 43 (kCal)
Ingredients / Serves 12
- 1kg (2.2 pounds) red grape tomatoes
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 2 tablespoons dried chives
- 1 1/2 tablespoon extra virgin olive oil
- easy recipe
- Time: preparation: 30 minutes
- How many calories in a serving?
3 % -
Protein: 0.8 (g) 2 % GDA
Total fat: 1.8 (g) 3 % GDA
Total carbohydrate: 5.9 (g) 3 % GDA
Sugars: 5.9 (g) 7 % GDA
cooking: 3 hours
total: 3 hour 30 minutes
Download free PDF version (91 download).
Tomato confit how-to
Preparation and cooking
- - Wash red grape tomatoes after removing their cluster and dry them well, one by one.
- - Halve tomatoes, length-wise.
- - Line two large baking dishes with oven paper and preheat oven to 100°C (212°F).
- - Arrange all tomatoes with their cut surface facing up, as you can see in the photo.
- - Oil them. I generally have a spray with olive oil handy. In this case it is useful to distribute it uniformly.
- - Sprinkle sugar and salt with a strainer, trying again to distribute them evenly.
- - Sprinkle chives too.
- - Bake for at least two hours. But it's much better, however, to bake for three hours. The three hours guarantee to reduce tomato water further.
Just before serving
- - Let tomatoes cool and then use them for your favorite recipes.
- - I suggest to use little tomatoes such as those that I found in this page dedicated to grape tomatoes for the best result
- - I generally prepare 1kg (2.2 pounds) of little tomatoes considering their long cooking time:))
Most people preserve them in a jar in oil.
But I can never do it ... they disappear in a blink of an eye!
- - Apart from sugar, salt and olive oil, you can season your confit tomatoes with the aromatic herbs you like and according to the uses you have in mind. Oregano, minced garlic, pepper, fresh thyme ... go well ;)
- - As I've just written in my introduction confit tomatoes are suitable for lots of different solutions in summer. Why in summer? because it is only in summer that tomatoes reach the prime of their season for taste and texture.
- - They are perfect as side dish for grilled meat and fish or for boiled or baked sea fish.
You can use them to season rice salad or pasta salad for your alfresco dinners.
Serve them in a little bowl as a course in a meal, buffet-style.
Enjoy them on the top of pizza or Italian focaccia.
Complete your Italian antipasto platter with them.
Accompany your welcome cocktail before your seated dinner party.
Test them in my chicken salad. It tastes fantastic!
I put some of them in my lunch box too! ;))
Useful links for this recipe
- - These are some recipes in which I used tomato confit: Mediterranean cold pasta, roasted chicken salad
- - Nutrition facts per serving of these confit tomatoes are very low but you have to consider that we are talking about 8-9 tomatoes per head. In fact there are about 100 little tomatoes in 1kg (2.2 pounds) that I generally bake.
But if you eat them like cherries ... one leads to another ... the question changes entirely ^_-
As in all things, what matters is always moderation!
- - Fiber per serving: 1.7 grams
What's the right wine for " Grape tomato confit "?
Choose the wine according to the use of your confit tomatoes.
A little history
Confit (from the French confire = preserve) is a technique of preservation of different kinds of food but especially meat that is typical of the South-West of France. This term appears for the first time in a book in 1268. We are in the Middle Ages The book was a collection of terms of the dialects of Gascony and Languedoc, and their etymology. Evidently this technique of cooking at low temperature was used since that time to preserve food that would otherwise be ruined in no time. The low temperature was associated with sugar or vinegar or animal fat. The aim was to eliminate the water which is the main cause of deterioration.
Duck and goose were and are the most popular foods to apply the confit method. In the past duck confit was carried out on animals slaughtered before the big cold, between November and December. Duck pieces were cooked in their own fat and then poured, with all their cooking liquids, in bowls where they could be preserved for one year. Then this technique was moved on from meat to fruits and vegetables, including tomatoes to which this page is dedicated :))