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."
photo by YummySmellsca
- Ready In:
- 4hrs 30mins
- Ingredients:
- 4
- Yields:
-
1 1/2 cups
- Serves:
- 6
ingredients
- 16 large plum tomatoes, halved, seeded and peeled
- salt, to taste
- 1 teaspoon dried thyme
- 3 tablespoons olive oil
directions
- Preheat the oven to 200°F.
- Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme.
- Drizzle evenly with oil.
- Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
- Pack in a jar covered with a little more oil and store in the fridge up to 1 month.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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