The confit tomatoes cook slowly until the water is reduced and the flavor is concentrated. They should not dry out or swim in oil. At a moderate temperature they remain soft, shiny and suitable for pasta, bruschetta and second courses. It’s a simple recipe, but time and cutting change the result a lot.
Ingredients and preparation
For a baking tray, use 700 g of cherry tomatoes, two tablespoons of extra virgin olive oil, a clove of garlic, oregano or thyme, salt, pepper and a scant teaspoon of optional sugar. Wash, dry and divide the tomatoes in half. Place them on baking paper with the cut side up.
Do you really need sugar?
Not if the tomatoes are ripe and sweet. A minimal sprinkling only helps more acidic matches. The aim is to concentrate the fruit, not to candy it.
Temperature and times
Cook at 130-140°C for about an hour and a half, checking after the first sixty minutes. Fan ovens and small tomatoes dry more quickly. They are ready when the edges have retreated but the center retains juice.
Faster cooking
At 170°C 35-45 minutes are often enough, with a more roasted and less uniform result. It is useful for dinner, not identical to the slow concentration of confit.
Aromas without burning
Spread the herbs and garlic among the tomatoes, not over any exposed surfaces. Small leaves can burn; add fresh basil after cooking. Pour the oil in a thin stream and do not cover the pan.
How to use them
Season spaghetti with cherry tomatoes, cooking water and salted ricotta; place them on toasted bread; add them to burrata, fish or couscous. The bottom of the pan is concentrated: collect it and use it in the emulsion instead of washing it away.
Preparation in advance
Cook them the day before and cool them quickly. Bring them back to room temperature for a few minutes before serving, so that the oil and perfumes become fluid again.
Safe storage
Put them in the refrigerator in a clean container and consume them within three or four days. Don’t consider a jar covered in oil a pantry preserve: without a tested process it is not safe at room temperature. For longer periods, freeze small portions.
Practical questions before buying and cooking
How do I choose quantity and format?
Start from the number of people and how many times you will actually use the ingredient. For a test or a single recipe, a small format is more rational; a larger cassette or package makes sense when you have already planned more preparations. Write a mini plan: fresh consumption, main recipe and possible transformation of leftovers. This calculation avoids both running out of raw materials halfway through the job and avoiding buying more than you can store well.
What do I check when the order arrives?
Open the packaging, check the integrity and immediately separate the more mature or delicate elements to use first. Fruit and vegetables are not identical objects: size, color and scent can vary with season and harvest. Follow product-specific storage directions, keep containers dry and do not close damp foods without ventilation. For jars and packages, check the seal, label and storage methods after opening.
How do I get a balanced result?
Taste before adding sugar, salt, vinegar or spices. The recipe provides a starting point, while the actual product decides the final fix. Proceed in small steps and note the doses and yield: with the next preparation you will also be able to better choose the quantity to order. A recognizable raw material often requires fewer accessory ingredients and leaves the dish with a clearer taste.
Buy the recommended ingredient from Sicilia Agrumi
Would you like to try this idea with a Sicilian ingredient or a ready-made product? Check availability, pack size and price in the Sicilia Agrumi shop. Choose the amount that suits your kitchen and check the season shown on the product page.
