Maple syrup confit cherry tomatoes
Twenty minutes in the oven, they can be prepared in advance
Halved Pachino or datterini tomatoes, unpeeled garlic cloves, and a mixture of Gold maple syrup, oil, salt, and Herbes de Provence poured over them.
These are kept ready and change the flavor of a traditional dish. On toasted bread, they become an appetizer.
25 min
Preparation time
Side dish
Category
Low
Difficulty
4 servings
Doses
What is needed
Serves 4 people.
500g Pachino or datterini cherry tomatoes
1 teaspoon of salt
2 teaspoons of Herbes de Provence
2 cloves garlic
Fresh basil
50 ml of Pure Gold Maple Syrup
30 ml extra virgin olive oil
Six steps
The oven
Preheat it to 180°C.
Cherry tomatoes
Wash them and cut them in half. Line a shallow baking pan with parchment paper and arrange them cut side up.
Garlic
Add the unpeeled garlic cloves, lightly crushed.
The blend
Mix maple syrup, oil, salt, and Herbes de Provence, then drizzle over the cherry tomatoes.
Cook
In a hot oven for 20 minutes.
Serves
Remove from oven and let cool slightly. For an aperitif, serve on toasted bread slices with herbs and a few basil leaves.
Two things to know
Low edges, not high. These help the water from the cherry tomatoes evaporate: in a deep baking dish, they boil instead of confit.
Recipe by Alessandra Corona, blogger for the Saygood network.
The ingredient
The variety used in this recipe. Gold, delicate taste: sweet and light, it doesn't overpower other ingredients.
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