tomato confit

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tomato confit

Name: tomato confit
Prep time: 50 min
Total time: 50 min
Yield: 10 Porções
Ingredients: 1 unit(s) Cherry tomato. Unit(s): 1 box; 5 tablespoon Olive oil; 1 teaspoon Salt; 1 teaspoon Sugar; 1 teaspoon White Vinegar; 7 unit(s) Chopped Garlic. Unit(s): 7 teeth.; 3 unit(s) Bay leaves; 0 to taste Black pepper; 0 to taste Fresh herbs (thyme, rosemary); 0 l *TO SERVE:; 200 g Ricotta cream (Président is a good brand) or cream cheese; 0 to taste Honey; 10 unit(s) Toast

🇧🇷Brazil

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(Português)

50 min(s)

10 servings

Gabriela Novaes

@gabianovaes

Ingredients
Recipe

Cherry tomato. Unit(s): 1 box1 unit(s)
Olive oil5 tablespoon
Salt1 teaspoon
Sugar1 teaspoon
White Vinegar1 teaspoon
Chopped Garlic. Unit(s): 7 teeth.7 unit(s)
Bay leaves3 unit(s)
Black pepper0 to taste
Fresh herbs (thyme, rosemary)0 to taste
*TO SERVE:0 l
Ricotta cream (Président is a good brand) or cream cheese200 g
Honey0 to taste
Toast10 unit(s)

Cut the tomatoes in half.
Mix all ingredients in a baking dish.
Place in the airfryer for 20 minutes at 160°C.
Stir gently and place for another 20 minutes at 180°C (Check occasionally during this time to check if you should turn it off beforehand or leave it longer).
*TO SERVE:
Spread the ricotta cream on the toast, add a little honey and add the tomato confit.

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tomato confit

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