Saturday, July 20 2024

Pomodorini Confit, a celebration of the sunny sweetness and vibrant flavors of cherry tomatoes.

Bathed in a golden embrace of extra virgin olive oil, these little gems undergo a magical transformation in the pan, evolving into a symphony of rich flavors and tender textures.

Infused with the aromatic dance of finely minced garlic and the optional herbaceous notes of fresh basil, oregano or rosemary, our Tomato Confit offers a taste of the Mediterranean sunshine in every dish.

Perfect as a versatile pasta sauce, a succulent side dish or an irresistible topping for bruschetta, this recipe showcases the art of capturing the essence of summer in a pan.





  • Cherry tomatoes (about 1 pound)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • Salt and black pepper to taste
  • Fresh herbs (basil, oregano, rosemary), chopped (optional)



  1. Prepare the tomatoes:

    • Wash the cherry tomatoes and cut them in half. Remove any excess seeds.
  2. Prepare the skillet:

    • Heat the olive oil in a non-stick skillet over medium heat.
  3. Add the garlic:

    • Add the finely chopped garlic cloves to the heated oil. Sauté the garlic until it becomes golden, being careful not to let it burn.
  4. Add the tomatoes:

    • Add the halved cherry tomatoes to the skillet. Mix well to ensure that the tomatoes are evenly coated with the oil and garlic.
  5. Cook on low heat:

    • Reduce the heat to medium-low and cook the tomatoes for about 20-30 minutes. During cooking, the tomatoes should release their juices and reduce in size. Stir occasionally.
  6. Adjust the flavor:

    • Adjust salt and pepper to taste. If desired, you can add fresh herbs like basil, oregano, or rosemary to add additional flavor.
  7. Serve:

    • Once the tomatoes are soft and cooked, they are ready to be served. They can be used as a pasta sauce, a side dish, or a topping for crostini or bruschetta.

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