Preserved Tomatoes recipe (Confit of tomatoes)

Servings 2 pounds (1kg)

Buy some tomatoes, just about any variety will do. 2 pounds (1 kg) is a nice amount.
Wash and dry them, remove the stem ends, then slice them in half. Pour enough decent-quality olive oil in a baking dish so that it just covers the bottom of the dish, somewhere between 1/4 cup (60 ml) and 1/3 cup (80 ml) should do.
Sprinkle in coarse salt and freshly ground black pepper, add a few branches of fresh thyme and/or a few sprigs of rosemary. Then line the bottom of the baking dish with the tomatoes, sliced-side down.
Peel and slice 3 or 4 garlic cloves, slice them in half lengthwise and tuck them in the gaps between the tomatoes. Sprinkle the tomatoes with a bit more salt and a small sprinkling of sugar (less than 1/2 teaspoon) and add a few bay leaves, if you'd like.
Bake the tomatoes in a 350 F (180 C) oven until they are soft and cooked throughout (a paring knife should pierce them easily), which should take at least 45 minutes.
Once they're soft, remove them from the oven and let stand until room temperature. You can scrape the tomatoes and juices and herbs into a container and refrigerate them for up to 4 to 5 days or use them right away. They will actually improve as they sit.

The tomatoes are excellent, slightly chopped, tossed with warm pasta, or serve them warm over hot garlic toasts, showered with lots of fresh herbs.