• Luca Rusconi

Cherry tomato confit

Cherry tomato confit: put the tomatoes cut in half in a covered pan with the baking parchment, with the cut side facing up; season with salt and add a little sugar, drop it as if was rain fall and a little oil. If you want you can season with oregano, thyme or when cooked with basil. Bake at 90° for a few hours and still until the tomatoes will be "wrinkled".

A similar result is obtained sti-frying over high heat the tomatoes cut in half in an aluminum pan with a little oil, a pinch of sugar, salt and pepper. The tomatoes must be cooked, but still whole.

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