Tomato Confit
Featured in the book Ma cuisine week-end Book (French Version)
Instructions
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1
With the rack in the middle position, preheat the oven to 200°F (95°C).
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2
Wash the plum tomatoes and cut them in half. Core them and remove the seeds. In a bowl, combine the tomatoes with the olive oil and dried herbs. Season with salt and pepper and mix well.
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3
Place the tomatoes on a baking sheet cut sides down. Bake for 2 hours 30 minutes (see note). Remove the skins, if desired. Serve with antipasti, in pasta and on pizza.
Featured in the book Ma cuisine week-end Book (French Version)
