Ingredients

How to make it

  • Preheat the oven to 200F.
  • Place the tomatoes, cut side up, in a baking dish and sprinkle with salt and thyme.
  • Drizzle evenly with oil.
  • Bake, without stirring, for 4 hours. Tomatoes with shrink and get deliciously soft and melty, but will not dry out.
  • Pack in a jar covered with a little more oil and store in the fridge up to 1 month.

Reviews & Comments 5

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    " It was excellent "
    Good4U ate it and said...
    These taste just marvelous! As suggested I packed them in oil and refrigerated them to use on pasta in the near future. I have an abundance of cherry and grape tomatoes this year and this post fits the bill just perfectly for them. The only things I did differently were to use oregano instead of thyme and cut the time by about 30 minutes as these tomatoes are smaller. I also used parchment paper for a really quick clean up. Thanks Jo_Jo_Ba for another great post! Posted in IMI
    Confit Tomatoes
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  • optimistic1_2 11 years ago
    try them with orzo, fresh basil , parmesean and some good olive oil!
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  • flirty_go1 11 years ago
    YUM!!
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  • elgourmand 11 years ago
    Great post. Sorta like sun dried only without the flies. RJ
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  • ttaaccoo 11 years ago
    Thank you!! Our tomatoes are just beginning to be ready. You are so so right about the best part of summer.
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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 94.4
    Total Fat: 7.3 g
    Cholesterol: 0.0 mg
    Sodium: 14.9 mg
    Total Carbs: 7.7 g
    Dietary Fiber: 1.8 g
    Protein: 1.4 g
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