Recipe: Confit of Tomatoes

Ingredients:

• Tomatoes
• Olive oil
• Salt
• Herbes de Provence

Directions:

Cut however many tomatoes you have in half across the belly (or, along the latitude).  Doesn't matter how big or small the tomatoes are., though small grape or cherry tomatoes might be too small since their ratio meat to skin is perhaps to small.

Over medium-high heat a couple tablespoons of olive oil in a nonstick pan. You want to try and fill the entire pan with tomato halves, so that might determine either the size of the pan you use or the number of tomatoes... or both.

Add tomato halves, cut side down whenever they are ready.  No need to wait until the pan comes to temperature.

Sprinkle with a bit of salt, say a teaspoon, and some herbes de Provence, say two teaspoons for the number of small-ish tomatoes pictured above.

Let it cook away until the tomatoes start to slump down a bit and you have a dark brown caramelized bottom of the tomatoes, about 20 mins.

Serve with cooked side face up.  So yummy.