Author Notes
I always try to transform any left over, once I bought to much cherry tomatoes ,to do not loose them, I prepare this conserve that can be last till 10 days on the refrigerator. I served as side dish in summer barbecue parties or in formal dinner for add freshness. It is a cooked version of caprese salad. —Betty
Ingredients
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1 pound
cherry tomatoes
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1/2 cup
olive oil
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1-2 bunches
rosemary
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1-2 sprigs
fresh oregano
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2 tablespoons
garlic gloves chopped
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2 tablespoons
salt
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2 tablespoons
sugar
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1 tablespoon
pepper
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1/3 cup
balsamic aceto
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1/2 pound
fresh mozarella balls
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1/2 cup
black Kalamata olive pitted
Directions
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Preheat oven to 300°F. Arrange tomatoes on baking sheet. Drizzle with olive oil. Scatter rosemary sprigs , oregano and garlic cloves over.Then sprinkle with salt, pepper and sugar .Bake tomatoes 45 minutes. Turn oven off,let the tomates inside continue to bake until tomatoes shrink slightly about 1 hour or 2 hour (Can be prepared a few day ahead. Cover and refrigerate.)
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Pour over balsamic aceto(vinegar) mix with mozzarella balls,olives and serve, optional garnish with oregano
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