Canned-Tomato Confit

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. 2

   In a strainer over a bowl, place the tomatoes and split in two to drain any excess liquid. Keep the tomato juice for another use.

3. 3

   Spread the tomato halves on the prepared baking sheet. If the tomatoes continue to release any juice, pat dry. Drizzle with the olive oil. Season with salt and pepper.

4. 4

   Bake for 1 hour or until the tomatoes caramelize slightly.

5. 5

   Delicious with pasta, in a sandwich or with Sardine Croquettes with White Bean and Tomato Confit Salad.