Pomodorini Confit

Directions:
Preheat the oven to 150°C (300°F).
Cut the cherry tomatoes in half and arrange them on a baking tray, cut side up.
Drizzle olive oil over the tomatoes and add the garlic cloves and thyme (or rosemary).
Sprinkle with salt, pepper, and a pinch of sugar (if desired).
Roast in the oven for about 1 to 1.5 hours, until the tomatoes have shriveled and caramelized.
(Optional) In the last 10 minutes, drizzle balsamic vinegar for added depth of flavor.
Remove from the oven and let it cool slightly before serving.
Serving and Storage Tips:
Serve warm or at room temperature as a topping for pasta, on toast, or with grilled meats.
Store in an airtight container in the fridge for up to a week. You can also store it in a jar, topped with olive oil, and keep it in the fridge for longer preservation.
Variations:
Add a bit of chili flakes for a spicy kick.
Experiment with different herbs like oregano or basil.
For a more Mediterranean touch, add a few olives or capers before roasting.
FAQs:
Can I use larger tomatoes? Yes, but you’ll need to cut them into smaller pieces and adjust the cooking time.
Can I freeze pomodorini confit? Yes, they freeze well. Just ensure they’re completely cooled before freezing in an airtight container.