Confit Tomatoes

A decadent topping for sandwiches made with the best Summer has to offer! It also makes a great pasta "sauce" with torn basil and oregano added in too.

• Ready In: 4 hrs 30 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 16  large plum tomatoes, halved, seeded and peeled
•  salt, to taste
• 1  teaspoon dried thyme
• 3  tablespoons olive oil

Directions

1. Preheat the oven to 200°F.
2. Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme.
3. Drizzle evenly with oil.
4. Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
5. Pack in a jar covered with a little more oil and store in the fridge up to 1 month.