Tomato Confit

Ingredients
3 lbs tomatoes, quartered lengthwise and concassed
3 cloves garlic, pasted
1/3 cup olive oil
1 sprig basil, just the whole leaves
salt and pepper to taste
Optional: lemon zest

Directions
  Preheat oven to 400 degrees.  
  Quarter lengthwise and deseed (concasse) the tomatoes, as shown in class.  Place cup side up on a parchment-line sheet pan.  Stir the garlic paste with the olive oil and drizzle over the tomatoes.  Place basil leaves around the pan, in the oil, under the tomatoes.  Sprinkle generous amounts of sea salt and pepper over the top.
  Place in oven and cook until juice, tender and slightly shriveled, roughly 45 min-1 hour.  You may need to decrease the temperature to 350 degrees, if they start browning too much.  If you have the time, slow the process down, turn the oven to 375 and cook for 2-3 hours...  I like the speeded up process!

Perfect in my eggplant towers!  And great way to use up all of your garden-fresh tomatoes

For the recipe - check out my Gluten-Free Carrot Cake!!! Huge hit, yum!!!