If the idea is to start the new year with an elegant, simple, restaurant-worthy starter, candied tomatoes are the perfect choice. A classic of European cuisine, it has gained importance in recent research for combining simplicity, beauty and lots of flavor, in addition to combining with popular ingredients such as burrata, pesto and crispy toast.
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The secret to candied tomatoes is slow cooking in olive oil, which concentrates the flavor, preserves the texture and creates an aromatic oil that can be used in other recipes. Served with creamy burrata, a good pesto and toast, it becomes a refined, light and personality-filled starter to celebrate New Year’s Eve.
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Ingredients
- 500 g cherry tomatoes or grape tomatoes
- 4 peeled garlic cloves
- 1 cup olive oil
- Sprigs of thyme or rosemary to taste
- Salt to taste
- Black pepper to taste
- Serve
- Fresh burrata
- Basil pesto
- Toasts or sliced Italian bread
Preparation method
- Wash and dry the tomatoes well and place them in a small baking dish or baking dish.
- Add the garlic cloves, herbs, salt and black pepper.
- Cover everything with the olive oil, making sure the tomatoes are almost submerged.
- Bake in a preheated oven at 160°C for about 1 hour to 1 hour and 20 minutes, until the tomatoes are soft, shiny and slightly wrinkled, without browning.
- Remove from oven and let cool slightly.
- To assemble, place the burrata on a plate, sprinkle the candied tomatoes around it, finish with spoonfuls of pesto and serve with toast or toast.
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