Tomato Confit with Basil

Italian

Main Ingredient: Tomatoes
Recipe by: Bormioli Rocco

Ingredients

For the caramelized tomatoes:
1 kg – 2.2 lbs cherry tomatoes
1 kg – 2.2 lbs yellow cherry tomatoes
2 teaspoons salt
2 tablespoons caster sugar
Extra virgin olive oil
Pepper
For the candied basil:
1 bunch fresh basil
220 grams – 1 cup+1 tablespoon sugar
200 ml – ¾ cup water

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Main Ingredient: Tomatoes
Recipe by: Bormioli Rocco

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Carefully wash and dry the tomatoes. Place them 1 cm apart on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt and freshly ground pepper, and dust with sugar. Bake in a ventilated oven for 15 minutes at 200°C. In the meantime, pour the sugar into a small pot and dissolve it over low heat. Remove from heat and set aside. Cut about 20 basil leaves from the bunch, leaving a bit of stem. Holding them by the stem, swish them through the sugar water syrup. Allow to dry on a paper towel and repeat the process three times. Place the tomatoes in the jars, alternating with the basil, being careful not to leave too much space between layers, but without squashing the tomatoes. Top off the jar with a layer of oil, leaving 2 cm from the rim. Proceed with pasteurization using the hot-water bath method. Place the jars in a heavy-bottomed pan with the lids facing upward. To prevent the jars from bumping each other and breaking during boiling, put a clean dishcloth between the jars. Cover completely with warm water and bring to a boil. Once a boil is reached, boil for another 30 minutes. The Quattro Stagioni jars must always be covered with water. Once the jars have cooled, check that the centre of the lid has depressed (a sign of correct pasteurization) and store in a cool place.