Last night, while I was waiting for the real spring to come, I wanted to make a recipe with a scent of Provence where I have been just a month ago. And yes, I fell in love with that amazing region so now tomato confit is officially part of my comfort food list!!

Directions
18 ounces of cherry tomatoes
1 garlic clove
0.9 ounces of sugar
10 thyme sprigs
2 1/2 tbs of extravirgin olive of oil
1 tbs of oregano
salt
pepper

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After I washed and dried the tomatoes, I cut them in half and I placed them with the cut side up on a sheet pan covered with parchment paper.
I salted and peppered the tomatoes and I heated the oven  at 285F.
I peeled the thyme sprigs off and I choppeed the leaves togheter with the garlic clove, sugar and oregano.
I spread the mix over the tomatoes and finally I drizzled the oil over.  I baked the tomatoes  in the oven  for about 2 hours!

Sara

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