Candied cherry tomatoes, a delicious and irresistible recipe! Baked cherry tomatoes, ideal for seasoning pasta, lasagna and also for pizza.

They keep well in oil if prepared in large quantities.

How to make confit cherry tomatoes
Ingredients:
600 g of cherry tomatoes
3 cloves of garlic
oregano
1 tablespoon of sugar
salt and pepper
olive oil
Preparation  :
Peel and finely chop the garlic cloves. Wash and dry the tomatoes well.
Line a baking sheet with baking paper. Cut the cherry tomatoes in half and place them on the baking sheet.
Season the tomatoes with a pinch of sugar, salt, pepper, oregano and a few pieces of garlic.
Drizzle with olive oil and bake at 130°C for 1.5 hours.
Remove the candied cherry tomatoes from the oven and allow them to cool completely before storing.
Candied cherry tomatoes can be preserved by filling a sterilized jar with cherry tomatoes and pouring olive oil up to the level of the tomatoes.
Boil the tomatoes and store them in a cool place.