• • Preheat oven to 225°F.
  • Spread tomatoes in an 8-cup baking dish in a single layer. Pour oil over tomatoes. Top with rosemary sprigs, thyme sprigs and garlic cloves. Season with salt and pepper.
  • Bake, uncovered, for about 3 hours or until tomatoes swell and skins are wrinkled. Let cool completely.

Tip: Make ahead and refrigerate for up to 5 days in an airtight container, or freeze for up to 1 month (defrost in the fridge before using).

Serving Ideas:
– Set sieve in a bowl. Strain cooked tomato confit, reserving oil and juices; brush oil and juices over both sides of 1/4-inch thick baguette slices. Bake in 350°F oven, turning halfway through, for 3 to 5 minutes or until toasted. Spread 1 tbsp tomato confit over each slice of baguette. Divide 3/4 cup feta cheese evenly over tomatoes. Garnish with 1 tbsp chopped fresh parsley.
– Spoon tomato confit over grilled salmon fillets or chicken.