Confit Tomatoes - cooking recipe

Ingredients

16 large plum tomatoes, halved, seeded and peeled
salt, to taste
1 teaspoon dried thyme
3 tablespoons olive oil

Preparation

Preheat the oven to 200\u00b0F.
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.