This tomato confit recipe transforms tomatoes into a rich and flavorful delicacy that can elevate a variety of dishes.
As an added bonus, olive oil increases tomatoes’ lycopene content, a potent antioxidant with numerous benefits to the body including the repair of cell damage caused by cancer, heart disease, and diabetes.
1 pound cherry or plum tomatoes
4 cloves garlic, thinly sliced
½ cup extra-virgin olive oil
several sprigs of fresh thyme
salt and black pepper
fresh basil leaves
Preheat your oven to 275°F (135°C). Place the tomatoes in a baking dish without overcrowding. Add garlic, basil and thyme.
Pour olive oil over the tomatoes, making sure each piece is coated. Season the tomatoes generously with salt and black pepper and cover the baking dish with aluminum foil, creating a tight seal. Place the baking dish in the oven for 2 to 2.5 hours or until the tomatoes are tender.
Cool at room temperature store in air tight containers for up to two weeks in the refrigerator or eat immediately if you can’t resist!