Tomato Confit

Directions

1. Preheat the oven to 300°F.

2. Cut the tomatoes in half and arrange on a baking sheet in an even layer. Tuck the garlic cloves between the tomatoes, then add the oregano sprigs in between as well.
3. Cover the tomatoes with olive oil, making sure to get everything covered. Sprinkle the tomatoes with flaky sea salt.
4. Bake for 3 hours, until the tomatoes have shrunk and start to curl up around the edges. They shouldn’t be completely dried out.
5. Eat the tomatoes on toast or with eggs and store leftovers in an airtight container in the fridge.