Tomato Confit

Name: Tomato Confit
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 1 1/2 cups
Ingredients: 10 Roma tomatoes, cut in half lengthwise; 1/4 cup extra-virgin olive oil; 1 tablespoon fresh thyme; 1/2 teaspoon crushed red pepper flakes; 2 cloves garlic, minced; Kosher salt and freshly cracked black pepper

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Level: Easy

Total: 2 hr 5 min
Active: 5 min

Yield: 1 1/2 cups

Level: Easy

Total: 2 hr 5 min
Active: 5 min

Yield: 1 1/2 cups

Ingredients

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10 Roma tomatoes, cut in half lengthwise

1/4 cup extra-virgin olive oil

1 tablespoon fresh thyme

1/2 teaspoon crushed red pepper flakes

2 cloves garlic, minced

Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 300 degrees F.
Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.