Baku tomatoes confit with prosciutto
2 servings
25 minutes
Baku confit tomatoes with prosciutto is a harmony of Azerbaijani culinary traditions and exquisite European taste. Confit, a slow cooking method in oil, transforms sweet Baku tomatoes into soft fruits rich in aroma and flavor infused with herbs and spices. Balsamic cream adds a slight acidity enhancing the depth of the flavor profile, while the spiciness of garlic and heat of chili balance the sweetness of the tomatoes. The finishing touch is delicate prosciutto that adds a salty-meaty nuance to the dish. This dish is perfect as an appetizer or light dinner, especially with a glass of good white wine.
1
Form a square container from 4 layers of foil and place tomatoes in it.
- Baku tomatoes: 400 g
2
Pour olive oil, add sprigs of thyme and rosemary.
- Olive oil: 10 ml
- Thyme: 2 g
- Rosemary: 3 g
3
Cut 2 tonic chili peppers, crush and peel the garlic, and place them at the bottom of the container.
- Chili pepper: 1 piece
- Garlic: 3 cloves
4
Drizzle the tomatoes with balsamic cream.
- Balsamic glaze (crema): 20 g
5
Sprinkle the tomatoes with sugar, salt, and pepper.
- Sugar: 2 g
- Salt: to taste
- Ground black pepper: to taste
6
Bake the tomatoes in a preheated oven at 180 degrees for 15 minutes.
7
Cool the tomatoes, place them on a plate, drizzle with the released juice, and serve with prosciutto.
- Prosciutto: 6 pieces
