How to Make Tomato Confit

Confit is a style of cooking that conjures smoky little French bistros. It's made by slow cooking vegetables in olive oil or using duck's own fat

• 8-12 medium tomatoes
• 8 cloves garlic
• 1 T fresh thyme
• ½ t black pepper
• 2 cups extra virgin olive oil

1. Place the tomatoes in an ovenproof flat bottomed dish so that they fit tightly. Scatter the garlic, thyme, pepper.

2. Pour on olive oil. Use enough oil to cover the tomatoes.

3. Bake in convection oven at 250 deg F for 2-3 hours.

4 Drain the excess olive oil and use it for salads, sauteing, etc. Place the cooked tomatoes in a jar and use as a condiment, in salads, as you would sun dried tomatoes.