Roasted Tomato Confit with Roasted Garlic, Basil & Thyme

Roasted Tomato Confit with Roasted Garlic, Basil & Thyme

Perfect as a sauce base, condiment, or pasta enhancer

Ingredients:
   •   1 (28 oz) can San Marzano tomatoes, hand-crushed
   •   6–8 roasted garlic cloves
   •   1/4 cup extra virgin olive oil, plus more if needed
   •   6–8 fresh basil leaves, torn
   •   4 sprigs fresh thyme, stemmed
   •   Sea salt and cracked black pepper, to taste

Instructions
1. Preheat oven to 300°F (150°C).
2. In a shallow baking dish, combine crushed San Marzano tomatoes, roasted garlic cloves, olive oil, basil, and thyme.
3. Season generously with sea salt and black pepper.
4. Roast uncovered for 1.5 to 2 hours, stirring occasionally, until thickened and the tomatoes are concentrated with light caramelization at the edges.
5. Cool slightly. Store in a jar covered with a thin layer of olive oil. Keeps up to 5 days refrigerated or frozen for up to 3 months.