Confit tomatoes

Ingredients for 1 servings:

• 1 kg Roma tomatoes
• 1 sprig(s) of thyme
• 1 clove(s) garlic
• e.g. salt and pepper
• n. B. sugar
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Confit tomatoes are easy to make at home and can be stored for a long time. They can be enjoyed as an antipasto, with bruschetta, or on their own.

First, cut off the tops of the tomatoes, place them in boiling water for about 2 minutes, then rinse with cold water. Peel and quarter the tomatoes, scoop out the cores, and pat the flesh dry. Place them side by side on a baking sheet, possibly on baking paper or aluminum foil. Sprinkle with salt, pepper, and a little sugar. Finely chop the garlic clove and place it between the tomatoes. Add the thyme sprig. Cook in an oven preheated to 80°C (top/bottom heat) for 2 hours. After 1 hour, turn the tomatoes over. Let cool, then place in jars and cover with olive oil.