Plum Tomato Confit

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 120 °C (250 °F).

2. 2

   Cut the garden tomatoes into wedges or halve the plum tomatoes. With your thumbs, remove the juice and seeds from the tomato pieces.

3. 3

   In a bowl, combine the tomatoes with 60 ml (¼ cup) of the oil and the sugar. Season with salt and pepper.

4. 4

   Place the tomatoes on a baking sheet, cut side down. Bake for 2 hours and 30 minutes. Transfer the tomatoes to a 1-litre (4 cups) jar and cover completely with oil. Cover and refrigerate. They will keep for about 1 month in the refrigerator.