Bruschetta with Cherry tomato confit

Serves: 4-6 persons

Prep: 10min

Cooking: 55-60 min

Difficulty: Easy

So many ways of using and cooking tomatoes, this is one of my favourite. My aunt Antonia taught me this recipe, it is super easy and effortless however the tomatoes are extremely fragrant and tasty. You can add them to your favourite recipes or just eat them on a bruschetta.


  • 300g cherry tomatoes
  • olive oil
  • salt
  • thyme
  • one lemon
  • garlic (optional)
  • sugar
  • 6-8 slices sourdough


  • Oven tray
  • Baking paper


  • Preheat oven at 100 degrees Celsius
  • Cut vertically the cherry tomatoes and lay them on the oven tray, earlier covered with baking paper
  • Add in the tray garlic cloves, thyme and salt
  • Grate the zest of one lemon, be careful not to grate the white part as bitter
  • Sizzle some olive oil on top
  • Bake for 55-60 min and serve on toasted sourdough, sizzle extra olive oil


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