Description
A rich and flavorful sun-bathed tomato confit, perfect for spreading on bread or adding to salads.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 cup Extra Virgin Olive Oil
- 4 garlic cloves, smashed
- 4 sprigs of fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 250°F (120°C).
- Arrange the halved tomatoes cut side up on a baking sheet.
- Pour the olive oil over the tomatoes and add the garlic and thyme.
- Sprinkle with salt and pepper.
- Bake in the preheated oven for 6-8 hours, until the tomatoes are soft and shriveled.
- Cool and store in jars, covering completely with olive oil.
Notes
- Can be stored in the refrigerator for up to 2 weeks.
- Ideal for pasta dishes, sandwiches, and as a pizza topping.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Condiments
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 6g
- Sodium: 20mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: tomato confit, sun-dried tomatoes, preserves, Italian, antipasto