TOMATO CONFIT RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
|10 Roma tomatoes, cut in half lengthwise|
|1/4 cup extra-virgin olive oil|
|1 tablespoon fresh thyme|
|1/2 teaspoon crushed red pepper flakes|
|2 cloves garlic, minced|
|Kosher salt and freshly cracked black pepper|
- Preheat the oven to 300 degrees F.
- Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
- Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
- Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.