Tomato Confit with Provençal herbs

INGREDIENTS for about 4 servings

500 gr Auburn tomatoes
extra virgin olive oil to taste
granulated sugar
Provençal herbs (mix of dried herbs: thyme, rosemary, oregano, sage, marjoram, basil, fennel and mint)
You can use not the Provencal herbs, if you think the taste too strong, opting for a simpler thyme and oregano mix.
The original recipe also provides some garlic and it is made with Pachino cherry-tomatoes.


Bring the oven to temperature (150°C).
Wash and cut the tomatoes in half.
Use a healthy and comfortable parchment paper to cover the cooking plate, or use the muffin pan slighly oiling it.
Put the half tomatoes in rows with their cut face up.
Dress them with a bit of salt and a little sugar, a little spices mix and a drizzle of olive oil.
Bake for about 1 hour and a half, until tender and lightly browned.

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