Tomato Confit

In the height of the season it is easy to make a large batch of this and can so you can enjoy all year round.

6 pounds tomatoes8 garlic cloves sliced paper thin1.5 cups extra virgin olive oil15 springs of thyme1 Tablespoon sugar2 teaspoons salt2 teaspoons pepper

Preheat the oven to 300 degrees F.

Cut the tomatoes in quarters lengthwise and remove the seeds and core.

Lay tomatoes out on a sheet pan and sprinkle with garlic slices, thyme, sugar, salt and pepper and pour olive oil over all. Bake for about 35 minutes. Reserve the oil for salad dressing and remove the thyme leaves. These tomatoes will keep 3 days in the fridge or stack them up in a jar and can them for a later date.