Broad beans and peas balls with confit tomatoes
with confit tomatoes
Start by washing the cherry tomatoes, once cleaned dry them with a towel and split them in half. Place them on a baking tray covered with baking paper with the cut side facing upwards. Make a mixture of chopped garlic and thyme, add salt and pepper, once the mixture is ready pour it over each tomato and then add the sugar.
Finally add the dried oregano and the oil on each tomato.
Bake everything in a static oven preheated to 140° for about 2 hours.
In the last 15 minutes of cooking, add the broad bean and pea patties, still frozen, and let them finish cooking.
Once ready, all that’s left to do is to add a few basil leaves and the dish is ready.