One crop of late summer are the yellow cherry tomatoes from our vegetable garden. A successful experiment in half, because they are taking time to mature and are not as sweet as I would have hoped…definitely it depends on the lack of the southern sun.
So I decided to soften their taste choosing a Moroccan cooking for them: confit. A recipe that gives a sweet and fragrant flavor to tomatoes. Among the herbs that I have chosen are the thyme, fresh mint and cumin, but you can really indulge with this recipe.
And the fundamental rule to caramelize the tomatoes are very low oven, sugar, and lots of patience!
The process is easy.
Simply cut in half the washed tomatoes and lay on their back on a non-stick pan until you fill it
Salt, pepper and scatter a spoonful of sugar (I used the raw one) on the tomatoes. Add leaves of fresh thyme, crushed cumin seeds (usually coriander is also used for Moroccan confit tomatoes but I didn’t have it) and a splash of olive oil
Put in preheated oven at 150°C degrees uncovered until you see that they are wilted and the sauce is candy. I left them two hours
Once removed from the oven, you can pass them in an airtight container along with their caramel sauce, add a little olive oil and a few leaves of fresh mint. In the fridge you can store them up to a week, and they are great eaten alone or on toasted bread, like accompaniment for boiled vegetables or as a pasta sauce. Enjoy your meal.