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Confit Cherry Tomatoes
“Sweet, fleshy, semi-dried: the cherry tomato you didn't expect.”
Cherry tomatoes partially dried and lightly sweetened, with no vinegar, under extra virgin olive oil.
Semi-dried cherry tomatoes No vinegar 280 g
Confit cherry tomatoes are a semi-dried, fleshy and wonderfully sweet delicacy, made with cherry tomatoes from Puglia. They are partially dried and lightly sweetened to make a true “confit” product, then packed in extra virgin olive oil.
Unlike many preserved vegetables in oil found on the market, they contain no vinegar: the sweetness and texture of the tomato stay intact. The tomatoes remain soft and slightly fleshy, ready for a starter, a side dish, or to enrich pasta dishes and salads.
In the kitchen
What to do with confit tomatoes
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Starters
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Pasta
Pasta with tuna and confit tomatoes is a quick classic: it takes only a few minutes.
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Gourmet sandwiches
They add sweetness and colour to a filled sandwich, in place of fresh tomato.
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Pizza and focaccia
Scattered over pizza or focaccia, for a sweet, intense touch.
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Salads
In pasta or potato salads, where fresh tomato would release water.
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Side dish
Next to steamed fish or grilled meat.
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The home recipe
How to make confit cherry tomatoes
If you want to try making them yourself, you'll need patience: the cooking is slow, at a low temperature. Ingredients: 500 g cherry or datterini tomatoes, extra virgin olive oil, 2 cloves of garlic, fresh thyme, salt, sugar and freshly ground black pepper.
1 |
Halve them Wash the tomatoes well, cut them in half and lay them on a baking tray lined with baking paper, cut side up. |
2 |
Season A pinch of salt, sugar and black pepper, the crushed garlic cloves and a few thyme leaves. |
3 |
Oil Drizzle generously with extra virgin olive oil, so the tomatoes are well dressed. |
4 |
Slow oven Preheated oven at 120 °C for about 2-3 hours, until the tomatoes are semi-dried and caramelised. |
5 |
Into the jar Let them cool, transfer them to a sterilised jar covered with extra virgin olive oil and keep them in the fridge. |
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No time to spend three hours by the oven? Our confit cherry tomatoes are ready to use: just open the jar. |
Did you know?
Why they are called “confit”
Confit is a method of slow cooking at a very low temperature, in fat or sugar, very popular in France and designed to preserve many kinds of vegetables for a long time. It's no coincidence that the French word “confire” means to preserve.
It is an old technique: it was already practised in the Middle Ages. Today it gives its name to a cherry tomato that stays sweet, soft and more versatile than most.
Product sheet
At a glance
| Product |
Confit cherry tomatoes in oil |
| Variety |
Cherry tomato (ciliegino) |
| Processing |
Partially dried and lightly sweetened |
| Packed in |
Extra virgin olive oil, no vinegar |
| Size |
280 g |
| Origin |
Puglia, Italy |
Frequently asked questions
Everything you want to know
What does “confit” mean?
It comes from the French “confire”, to preserve: slow cooking at a low temperature, in fat or sugar. In confit cherry tomatoes, it gives a semi-dried, sweet and fleshy tomato.
How are they different from sun-dried tomatoes?
Sun-dried tomatoes are salted and fully dried, and need to be rehydrated before use. Confit cherry tomatoes are only partially dried, lightly sweetened and already in oil: they stay soft and are ready to use.
Do they contain vinegar?
No. They are packed in extra virgin olive oil, with no vinegar: that's why they stay sweet.
How do I use them?
On their own as a starter, on friselle and bruschetta, in pasta with tuna, on pizza and focaccia, in pasta or potato salads, or as a side for fish and grilled meat.
Can I make them at home?
Yes, with cherry or datterini tomatoes, oil, garlic, thyme, salt, sugar and pepper, and two or three hours in the oven at 120 °C. The step-by-step recipe is above.
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The sweetness of tomatoes, ready in your pantry
Semi-dried cherry tomatoes, lightly sweetened and under extra virgin olive oil, with no vinegar. Open the jar and they're ready for the table.
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