I've only recently discovered them and I have to say, I fell completely in love! You can use them in so many ways. On bruschettas, in savoury pies, on pizza, as a pasta sauce... you pick. You can obviously make them any time during the year but I prefer to prepare them when the tomatoes are in season and then store them as preserves in jars. 

Ingredienti

• 1kg of cherry tomatoe - they'll shrink quite a bit in size so if you want to make some to also keep and store it's best to do at least 1kg 
• Olive oil
• Salt
• Pepper
• Sugar
• 2-3 cloves of garlic
• herbs such as thyme, oregano and basil

Procedimento

1. Wash the cherry tomatoes and cut them in half
2. cover a baking tray with baking paper and place the tomatoes with the cut size facing upwards
3. drizzle the tomatoes with a bit of oil
4. add salt and pepper
5. cut the garlic cloves in thin slices and place them across the baking tray
6. chop the herbs and scatter them across the baking tray - if you have the dried ground ones it's fine too
7. sprinkle some sugar on each cherry tomato - it will help remove the acidity
8. bake at 150°C for 2-2.5 hours - the tomatoes will have to dry up but not burn, the cooking time will depend on the oven
9. once cooled they can be used or stored in jars as preserves

How to preserve them in jars

1. sterilise the empty jars
2. fill the jars with the confit tomatoes and slightly press on them
3. fill the jar with olive oil - if you prefer you can also use a mix of olive and sunflower seed oil. Also, be careful and add the oil slowly making sure there's no air bubbles
4. sterilize the filled jars