Recipe Kindly Supplied By
Sandra Del Greco
La Cucina di Sandra
0419 503 805
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.
: 10 minutes
: 90 minutes cooling
: 4 servings as a side dish
(Or baby romas or other small tomatoes; they should be as ripe as possible)
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.
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