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Confit Tomatoes
Ingredients:
• 1 kg small datterini or cherry tomatoes
• 2 TBS raw cane sugar
• 2 tsp good salt
• ½ tsp red hot chili pepper powder
• 2 TBS Balsamic vinegar
• 4 TBS Extra Vergin Olive Oil
• 2 garlic cloves whole and not peeled
• 1 TBS thyme possibly fresh
Method:
Wash and dry your tomatoes.
In a large bowl mix all the other ingredients
3. Add the tomatoes, if there are some too big cut them in halves or in 4 parts
4. Mix well and place in one layer on a baking try, covered with parchment paper.
5. Cook for about 1 ½ hour or more at 100°C
6. When they will be cooked, let them cool down. You can use them right away : serve them with cheeses, add to any pasta sauce and much more.
7. You can keep them in the fridge for 3 to 4 days or freeze them up to a month.
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