Tomato Confit with Provençal herbs
INGREDIENTS for about 4 servings
extra virgin olive oil to taste
Provençal herbs (mix of dried herbs: thyme, rosemary, oregano, sage, marjoram, basil, fennel, and mint)
You can use not the Provencal herbs, if you think the taste too strong, opting for a simpler thyme and oregano mix.
The original recipe also provides some garlic and it is made with Pachino cherry tomatoes.
Bring the oven to temperature (150°C).
Wash and cut the tomatoes in half.
Use a healthy and comfortable parchment paper to cover the cooking plate, or use the muffin pan slightly oiling it.
Put the half tomatoes in rows with their cut face up.
Dress them with a bit of salt and a little sugar, a little spices mix and a drizzle of olive oil.
Bake for about 1 hour and a half, until tender and lightly browned.
Found here http://clarapasticcia.blogspot.it/2013/10/pomodori-confit-con-erbe-provenzali.html Translated by RFGrassi