How to make
Choose small and well-ripened tomatoes of the Roma variety. They are fleshier and less watery.
Cut each tomato in half and arrange them in a single row on a tray.
Sprinkle them with salt, sugar, thyme and oregano.
Chop 2-3 cloves of garlic and place a piece on top of each tomato.
Drizzle them with olive oil and bake them in an oven at 300°F (150°C) with a fan on for 1 hour.
Then arrange the tomatoes in a glass dish with a lid, by placing the chopped fresh basil leaves and the remaining garlic cloves between them.
Drizzle them with the olive oil they were baked in and refrigerate them for up to 2 weeks.
The tomato confit is amazing!
