Italian dried tomatoes and dried tomatoes in oil are true Italian classic, contrary to the slow-roasted tomatoes in the oven. However, this does not mean that tomatos confit are not as tasty! Don’t be fooled by the fancy-sounding name—these slow-roasted tomatoes are a breeze to prepare, and add a sweet punch as an appetizer, to a salad or pizza, or as a side dish.
The tomatoes will last for up to 5 days if kept covered in the refrigerator.
500 gr small (cigliegino) tomatos
1 garlic clove
25 gr sugar
10 thyme branches
35 gr olive oil
Dried oregano, salt, peper
Wash and dry the tomatoes. Cut the tomatoes in half. Lay on an over paper on the baking tin and lay on it tomato halves (cut up). Sprinkle with salt, pepper and sugar.
Prepare a mixture of garlic and thyme: peel the garlic, put them and thyme leaves to the crusher and chop finely. Sprinkle the mixture on the tomato halves. Finally, sprinkle with oregano and leave it in oven (120 degrees) for about two and a half hours. During this time, most of the water should evaporate.