Pomodori Confit

This easy preparation is to die for!

Confit  from the French verb "confire" means to preserve. Basically this is a way of cooking fruit and veggies at low temperature in the oven for a long time.

These slow oven roasted tomatoes add a sweet punch to appetizers, pasta and risotto, meat or fish and salad. You could also store them in a sterilized jam, covered with oil.

500 gr  piccadilly or plum tomatoes (or cherry tomatoes too)

1 teaspoon brown sugar

thyme

a clove of garlic

salt

evo oil

Preheat the oven to 100°C. Slice the tomatoes in 4 parts and discard the seed. Put them in a bowl with salt, oil, thyme and the brown sugar, mix them together (you can add also other spices you prefer. I love basil and red pepper flakes too).

Pass and rub the garlic clove on the wax paper in a baking pan. Lay the tomato halves cut side down on the wax paper (be sure that the tomatoes do not touch each other) and bake for 2 hours. Open the oven for just a second every 30 minutes. If your tomatoes are big enough, turn them over at half-time.

Cool the tomatoes to room temperature. Serve for your preparation or transfer them to a jar, pouring enough oil to cover.