There are hundreds of ways to use these tomatoes. Italian chefs use confit tomatoes to accompany pasta dishes or as garnish for many main courses. It's a modern way of preparing tomatoes; not many Nonnas would have prepared them this way. My recipe is inspired by a friend who prepared these for a Christmas lunch more than 20 years ago; they were so beautiful I never forgot them. I now use this recipe every summer when the cherry tomatoes are beautifully ripe and sweet. They are so versatile I try to have some in fridge all the time.
Preparation Time: 10 minutes
Cooking Time: 90 minutes cooling
Makes: 4 servings as a side dish
2 punnets of cherry tomatoes (1 red, 1 yellow)
(Or baby romas or other small tomatoes; they should be as ripe as possible)
A little salt, pepper & castor sugar
The grated rind (zest) of one large lemon
A few sprigs of fresh thyme
Mount Zero Extra Virgin Olive Oil for drizzling
Warm the oven to 100° (fan forced if available).
Slice the pomodorini in half and place them on a baking paper lined oven tray, skin side down.
Sprinkle the pomodorini with a little castor sugar, salt, pepper and the lemon zest.
Drizzle generously with extra virgin olive oil.
Finish with a sprinkle of thyme leaves.
Bake in the oven for 90 minutes, remove and set aside to cool.
Transfer to a serving plate and top with the cooking juices, also squeezing the baking paper to extract all the juices.
These tomatoes can be used as an accompaniment to a light lunch or any barbecued meat dinner.
You can also store them in the fridge in a glass jar, ensuring they're completely covered with extra virgin olive oil. They'll keep for up to 3 weeks. Just bring them back to room temperature before serving.
They're beautiful in panini or on top of bruschetta as an appetiser.
They can also complement suitable pasta dishes as an attractive and very tasty garnish.