Preserve summer's essence: Confited tomatoes recipe reveals magic

In the summer, tomatoes are so delicious that it's hard to imagine an even better taste. Yet, it is possible. These vegetables, when combined with olive oil and spices at high temperatures, become even more flavourful. Their aroma is unique and immediately brings to mind vacations in Italy.

There are many ideas for tomato preserves. However, not all can be used for cherry tomatoes. In this recipe, they will work perfectly.

Confited tomatoes? What's this recipe about? The taste of tomatoes reminds me of Italian cuisine, and the preparation method is French cuisine. Confiting is a term associated with duck. Prepared this way, it’s one of the signature dishes from the Loire.

The method of confiting (from the French confire – to preserve) involves cooking at a relatively low temperature in fat for a long time. The best-known dish using this method is the duck. Baked in its fat, it tastes delicious. Vegetables can also be prepared similarly, for which olive or other flavourful oils work well. Tomatoes prepared in this way taste amazing.

A low temperature and a long time in the oven ensure that the tomatoes do not fry or bake but slowly cook in the oil. They become delicate and soft and can even be spread like butter. They are ideal for toast and cheeses, especially Italian ones like mozzarella or burrata, and pair excellently with them. They can also be added to salads and pasta. These tomatoes have a deep flavour and plenty of aroma. Using different varieties adds an interesting colour accent.

Ingredients:

• 500 grams of cherry tomatoes
• 6 cloves of garlic
• Several sprigs of rosemary, basil, or mixed herbs
• 1 teaspoon dried oregano
• Salt, pepper, and sugar to taste
• Olive oil

Preparation:

1. Rinse and dry the tomatoes. Transfer them to an ovenproof dish.
2. Add peeled and sliced garlic. Season to taste with spices and sprinkle with oregano. Lay the herb sprigs on top.
3. Cover everything with olive oil so that the tomatoes are submerged.
4. Bake for 2 hours in an oven preheated to 230°F.
5. Transfer the cooled tomatoes to a jar and cover with the oil they were cooked in. Store them in the refrigerator for up to two weeks. You can use the remaining oil for frying or salads.