If you have never tried to confite cherry tomatoes at home, keep this recipe for cherry tomatoes confined very well, because once you try them, you will not be able to resist always have a boat of tomatoes confined at home. They are very easy to do, even if they take their time as confit, but they do not require much attention on your part, so it is a recipe that practically becomes alone, they are ideal as garrison for all types of dishes, and also as an appetizer or incoming. The resulting oil of the confit is a delight that you can not miss either. In Tostas you will love it, whether they are alone or accompanied by anchovies, some tuna fillets, salt or with what you like. See preparing the ingredients and learn in recipes how to make cherry tomatoes confit.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Acompasation | 🤯 Difficulty Difference |
| Ingredients to make Cherry Tomatoes confited: |
| 500 grams of cherry tomatoes 1 Ramo de Romero fresh 1 branch of fresh thyme 1 branch of fresh basil 3 cloves of garlic 1 tablespoon of salt 1 teaspoon of sugar 1 teaspoon of black pepper in grain 200 milliliters of virgin olive oil |
| Additional characteristics: cheap cost, confit |
Ingredients to make Cherry Tomatoes confited:
1. To start confitting cherry tomatoes, wash the tomatoes and dry them. If they are large, tuned them in half.
2. Peel the cloves of garlic and wear them in three parts each. Wash and dry aromatic herbs.
3. Put the Cherry tomatoes in a wide pot without being piled up. Sprinkle above with salt and sugar. Add chopped garlic cloves and black pepper grains. Put the herbs on top.
4. Finally, water everything with olive oil. Cover with a cover and cook at minimum heat for about 45 minutes.
Trick: If you want to make the tomatoes confined in the oven, just bake at 150 ºC for 40 minutes.
5. Past time, uncover and raise the fire one more point, but it must still continue very, very low and let it cook 15 minutes more uncovered.
6. Remove from heat and let the Cherry tomatoes confined completely. Save in a glass boat with a lid and reserve it in the fridge. It will last at least 1 month in perfect condition. If you have plenty of the oil where they were saved, do not throw it, it is ideal to season your salads and toast.
