Tomato confit is perfect for bruschetta, pasta, pizza, and salad.
Servings: 10 servings
- 2 lbs organic tomatoes
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- A head of garlic, sliced in half
- A bunch of thyme sprigs
- 1/2 cup basil leaves
Preheat the oven to 300 degrees F.
Place tomatoes in a large baking pan in a single layer.
Add oil, salt, pepper, and garlic.
Tuck the basil and thyme into different areas of the pan.
Bake the tomatoes for 50-60 minutes until they start to collapse but not all are burst.
Cool tomatoes to room temperature.
Store the tomatoes mixture in an airtight container in the refrigerator for up to 2 weeks.