Tomato Confit

Directions

1. 1
   Wash and dry the tomatoes well Cut into thick slices or quarter if they are smaller cherry tomatoes
2. 2
   Arrange the tomatoes in a single layer in a non reactive baking dish that can with stand heat above 350
3. 3
   Sprinkle salt and sugar over the tomatoes, feel free to add more or try smoked salt for additional flavours
4. 4
   Tuck the garlic under the tomatoes, sheltering they & ensuring they don't dry out during baking
5. 5
   Tuck the aromatic herbs under the tomatoes, ensuring all the liquids that escape the tomatoes get a chance to mingle with the herb flavours.
6. 6
   Gulg in the pan enough extra virgin olive oil to come at least 1/4 - 1/2 way up the bottom layer of the tomatoes, the amount will vary depending on how larger your pan is.
7. 7
   The tomatoes will shrivel & there will be some tomatoe juice in the pan after baking. Add it all to a single jar and store. In the fridge.
8. 8
   Use to top fresh bread with good cheese, on cottage cheese or pasta. Or serve on a platter for guest to self serve & dip into at will.