Tomato Confit

Name: Tomato Confit
Cook time: 5 min
Total time: 2 min
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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Cook Time: 5 minutes

Total: 2 hours, 5 minutes

Servings: 1

Author : Geoffrey Zakarian

tomato gluten free vegan

Ingredients

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10 Roma tomatoes, cut in half lengthwise1/4 cup extra-virgin olive oil1 tablespoon fresh thyme1/2 teaspoon crushed red pepper flakes2 cloves garlic, mincedKosher salt and freshly cracked black pepper

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Instructions

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Step 1

Preheat the oven to 300 degrees F.

Step 2

Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.

Step 3

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.

Step 4

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.