1 heaped tablespoon of granulated sugar (or cane sugar);
1 heaped tablespoon of oregano;
Qb of extra virgin olive oil;
Pepper and salt to taste
STEP
First, we wash the cherry tomatoes well to remove any impurities;
After that we dry them with a cotton cloth;
Take a baking tray and cover it with baking paper;
Now using a knife we cut the cherry tomatoes in half lengthwise;
Place the cherry tomatoes on the baking tray with the cut side facing upwards;
Sprinkle them with oregano, sugar, pepper, oil and sliced garlic;
Cook (preheated oven) at 140 degrees for 1 hour and a half to 2 hours;
While they are cooking, let’s sterilize the jars;
Take a pot, pour the water, place the jars and boil for 10 minutes. After that, with kitchen tongs, remove the jars, place them on a clean cotton cloth and let them cool;
Once the cherry tomatoes are cooked, we let them cool in the oven;
The cherry tomatoes prepared in this way can be eaten right away, but if you want to keep them for longer you can jar them;
Now let’s fill our jars;
Once cooled we can put them in the jars, alternating them with parsley, sliced garlic and chilli pepper (if you like) for each jar;
Press everything down well, so as to leave as little space as possible in the jar;
We add just enough oil to ensure that the cherry tomatoes are well covered and that no air bubbles remain inside;
To pasteurize we put our jars in the oven turned off, then turn it on by activating the temperature at 110 degrees static oven;
When the temperature reaches 110 degrees we activate the timer for 12 minutes, then turn it off and let it cool in the oven:
Here are the delicious “Confit” cherry tomatoes in oil!
