Tomato Confit

Makes 8 servings

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1/2 cup olive oil, plus more as needed

4 cloves of garlic, crushed

2 shallots, finely diced (can be replaced by small onion)

10-12 medium tomatoes, cut in quarters

5-6 sprigs of fresh thyme

1 teaspoon dried oregano

1/2 teaspoon Himalayan salt, or any salt

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1. Preheat oven to 350 degrees. Place oil, garlic, and diced shallots in a medium baking dish; put in the oven for 7-10 minutes.

2. Remove pan from the oven and add tomatoes, thyme, and oregano. Sprinkle with salt; drizzle with extra olive oil. Roast tomatoes until lightly browned and tender, about 50 minutes.

3. Let tomatoes cool before transferring to an airtight container and refrigerate.

Note: Serving suggestion: Add some tomato confit to your eggs in the morning or use it for a ratatouille. My favorite is adding it to a "Guiso de lenteja" (lentil stew.)

Per serving: 142 calories, 2 grams protein, 7 grams carbohydrates, 4 grams sugar, 13 grams fat, no cholesterol, 156 milligrams sodium, 2 grams dietary fiber.EndText