Tomato Confit

For the tomato confit, peel the tomatoes, quarter them and remove the seeds. Grate the zest from the orange and squeeze out the juice.

Crush the garlic with the back of a knife. Mix olive oil, honey, garlic, thyme, orange zest and juice.

Lay out baking paper on a baking sheet and place the tomatoes on top. Spread the mixture on top and confit in the oven at 120 degrees for about 2 – 2.5 hours.

Season the finished tomato confit with salt and pepper, mix and fill into jars.

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