Tomato confit
About this Recipe
I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.
Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.
Ingredients
- 3 cup of cherries tomatoes or grape
- 1/4 cup oil evo plus 2 tablespoon
- 1 teaspoon Oregano
- 2 garlic cloves
- 1/3 cup parsley
- 2 cups bread crumbs
- salt
- a sprinkle of love
Method
Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.
Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.
Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.
Buon appetito