Slow-Roasted Tomato Confit: Concentrated Flavor in Every Bite

Ingredients

• 2 pounds (900g) ripe cherry or grape tomatoes
• 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• Optional: 1-2 fresh basil leaves

Instructions

1. 1

   Preheat oven to 300°F (150°C).

2. 2

   Rinse and pat dry the tomatoes. Halve larger cherry or heirloom tomatoes for even cooking.

3. 3

   Arrange tomatoes in a single layer in a baking dish or ovenproof skillet.

4. 4

   Scatter sliced garlic, herbs, salt, pepper, and sugar over the tomatoes.

5. 5

   Drizzle the olive oil evenly over the tomatoes, ensuring they are partially submerged.

6. 6

   Roast in the oven for about 1 to 1.5 hours until tomatoes are soft, fragrant, and slightly caramelized around edges.

7. 7

   Remove from oven and let cool slightly before transferring to a jar or container.

8. 8

   Store covered in the refrigerator for up to 1 week or freeze for longer storage. Use as condiment, pasta topping, or in salads.