The recipe for confit tomatoes

Super easy and incredibly effective, they add a touch of sophistication to even the simplest dish! The only thing to remember is to adjust the oven temperature carefully: the cherry tomatoes should dry but not dry out (and especially not burn!); they should remain soft and still slightly moist. Their flavor will be intense and concentrated, perfect for seasoning pasta, rice, or salads. You won't be able to do without them!

• 400g datterino tomatoes
• 1.5 tablespoons of organic extra virgin olive oil
• 1 teaspoon rice malt
• Whole sea salt
• Dried aromatic herbs

• Line the baking tray with waxed paper.
• Cut the cherry tomatoes in half and place them on the baking tray with the cut side facing upwards (1) .
• Brush the cherry tomatoes with the oil and malt mixture. Sprinkle with salt and herbs.
• Preheat the oven to 140-150°C and cook for approximately 1 hour and 30 minutes (2) . Leave to cool and enjoy as you like.