Confit of Tomatoes #2
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- 2 lbs tomatoes (any kind but i prefer campari or roma)
- 1/3 cup olive oil
- salt
- pepper
- 4-5 cloves garlic, coarsely chopped
- fresh rosemary, chopped
- fresh thyme, chopped
- fresh basil, chopped
- capers (optional)
- GF Penne pasta (Tinkyada is my fav)
Wash tomatoes, and slice in half. toss in oil and place on baking sheet, cut side down. add chopped garlic, herbs, salt and pepper. Bake at 350 for 45 min (or until soft). Toss the finished tomatoes with capers, more herbs.
The non-SCD part – I pile the confit on top of GF Penne pasta (Tinkyada is my fav) for dinner. Served with a nice salad and everyone should be happy. Yum.