Some days are hard, some are even more hard....all year 2015 is so hard and it runs, runs, it doesn’t stop running and we are already in August, means end of summer, means autumn, means end of another year! The good thing is that we are going to holidays, finally we will relax and forget the haste and all hard days we went through in last months – I’m going home again, another few days and I’ll enjoy the nature, the sea, the food and the feelings.
The recipe that fit well to my present mood is the one I’ve already shared here last year, the one that make me think about new recipes, the one that gives me energy and willpower to continue making something (this is how I am!). I also did some new pictures that I really liked so here we are again: sweet, sweet flavour of tomatoes confit will make you smile and you won’t stop thinking about a new recipe in which you can use them…
TOMATOES CONFIT
500gr small ripe tomatoes
salt
pepper and chili pepper (if you like hot flavour!)
thyme and oregano
cane sugar
cane sugar
olive oil
To get perfectly prepared tomatoes confit you need to choose all tomatoes of same size. Wash and dry your tomatoes and cut them in half. Cover your baking tray with the baking paper and place tomatoes on it with the cut side up.
To get perfectly prepared tomatoes confit you need to choose all tomatoes of same size. Wash and dry your tomatoes and cut them in half. Cover your baking tray with the baking paper and place tomatoes on it with the cut side up.
Dust tomatoes with salt, sugar (I didn't all papper, because I prefer sweet flavour!), fresh leaflets of thyme and oregano (I've used the dry one).
In many recipes I've found garlic too, so if you like it, add some chopped garlic. Drizzle a little olive oil on top of every tomato and bake in preheated oven at 150°C for about 1,5 – 2 hours. Be careful and don't allow your tomatoes to get too dry, you need to let evaporare the liquid from tomatoes and make them dry enough to get strongly sweet tomato flavour.
Store tomatoes confit in jars in the refrigerator for several days and use them as condiment for your pasta, or cous cous, or you can eat them as appetizer.
In many recipes I've found garlic too, so if you like it, add some chopped garlic. Drizzle a little olive oil on top of every tomato and bake in preheated oven at 150°C for about 1,5 – 2 hours. Be careful and don't allow your tomatoes to get too dry, you need to let evaporare the liquid from tomatoes and make them dry enough to get strongly sweet tomato flavour.
Store tomatoes confit in jars in the refrigerator for several days and use them as condiment for your pasta, or cous cous, or you can eat them as appetizer.
La ricetta in italiano
POMODORINI CONFIT
POMODORINI CONFIT
500gr di pomodorini ciliegino ben maturi
sale
pepe e peperoncino (se piace, piccante!)
timo e origano
zucchero di canna
zucchero di canna
olio di oliva
Per ottenere un buon prodotto bisognerebbe scegliere i pomodorini pressappoco della stessa dimensione. Lavare e asciugare accuratamente i frutti e tagliarli a metà. Rivestire una teglia con la carta da forno e sistemare i pomodori con la parte del taglio rivolta verso l’alto. Insaporire i pomodori con il sale e lo zucchero (io non ho aggiunto il pepe, preferisco il sapore tutto dolce!) e cospargere le foglioline di timo fresco e dell’origano (io ho usato quello secco). In tante ricette che ho letto in rete ho trovato anche l’aglio, perciò se piace, tritare finemente uno spicchio di aglio e cospargerlo sopra i pomodorini. A questo punto versare un filo d’olio su ogni pomodorino e infornare a 150°C per circa 1,5 – 2 ore. Fate attenzione a non far seccare i pomodorini, bisogna fare evaporare l’acqua di vegetazione dei pomodorini e asciugarli bene per rendere il sapore più dolce e intenso.
Il prodotto si conserva bene nel frigorifero per diversi giorni e può essere usato come condimento per la pasta o il cous cous, oppure si può servire come appetizer.
Recept na Hrvatskom
MINI RAJČICE CONFIT
500gr zrelih mini rajčica
sol
papar i ljuta mljevena papričica (ako volite pikantno!)
majčina dušica i mažuran (origano)
smeđi šećer od trske
maslinovo ulje
Izaberite rajčice približno jednake veličine da bi dobili dobar finalni proizvod. Oprati i osušiti rajčice i prerezati ih na pola. Na pleh za pečenje staviti masni papir i po njemu poslagati polovice rajčica s odrezanom stranom prema gore. Posoliti i pošećeriti rajčice (ja ne posipam paprom i mljevenom ljutom papričicom, jer više volim slatkasti okus!), te posuti svježim listićima majčine dušice i mažuranom (upotrijebila sam suhi mažuran). U receptima koje sam čitala na netu često sam naišla i na češnjak, pa ako volite, posujte po rajčicama sitno nasjeckani češnjak. Poprskajte svaku rajčicu s malo maslinovog ulja i pecite u zagrijanoj pećnici na 150°C oko 1,5 – 2 sata. Pazite da ne presušite rajčice, treba samo ispariti tekućina iz rajčica i osušiti ih da bi im okus bio intenzivnije slađi.
Čavati u staklenci u hladnjaku nekoliko dana, a možete ih koristiti kao dodatak pašti, cous cous-u ili servirati kao appetizer.
MINI RAJČICE CONFIT
500gr zrelih mini rajčica
sol
papar i ljuta mljevena papričica (ako volite pikantno!)
majčina dušica i mažuran (origano)
smeđi šećer od trske
maslinovo ulje
Izaberite rajčice približno jednake veličine da bi dobili dobar finalni proizvod. Oprati i osušiti rajčice i prerezati ih na pola. Na pleh za pečenje staviti masni papir i po njemu poslagati polovice rajčica s odrezanom stranom prema gore. Posoliti i pošećeriti rajčice (ja ne posipam paprom i mljevenom ljutom papričicom, jer više volim slatkasti okus!), te posuti svježim listićima majčine dušice i mažuranom (upotrijebila sam suhi mažuran). U receptima koje sam čitala na netu često sam naišla i na češnjak, pa ako volite, posujte po rajčicama sitno nasjeckani češnjak. Poprskajte svaku rajčicu s malo maslinovog ulja i pecite u zagrijanoj pećnici na 150°C oko 1,5 – 2 sata. Pazite da ne presušite rajčice, treba samo ispariti tekućina iz rajčica i osušiti ih da bi im okus bio intenzivnije slađi.
Čavati u staklenci u hladnjaku nekoliko dana, a možete ih koristiti kao dodatak pašti, cous cous-u ili servirati kao appetizer.
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