Tomato Confit
Servings: 2 cups
Ingredients
- 3 pounds Roma tomatoes
- extra-virgin olive oil
- 3 sprigs fresh rosemary
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 200°F.
- Slice tomatoes in half lengthwise and remove any large cores. Place cut side up on a baking sheet.
- Drizzle with olive oil, making sure to fill any nooks in the tomatoes.
- Place sprigs of rosemary on top and sprinkle with salt and pepper.
- Bake 5-6 hours, or until tomatoes are quite roasted but still moist.
- Discard rosemary and pack tomatoes into jars, then cover with additional olive oil. Refrigerate.