Confit heirloom tomatoes

• 18 (about 1.5 kg) heirloom tomatoes
• 8 garlic cloves, halved
• 8 sprig thyme
• 2 litres extra virgin olive oil

1. Preheat the oven at 120°C. Wash and dry the tomatoes. Arrange tomatoes in a baking dish so they fit in a single layer. Top with garlic and thyme and season. Pour enough olive oil over to completely cover the tomatoes. Allow to cook slowly for 1 hour. Remove from the oven and set aside to cool in the oil.
2. Once cool, carefully spoon the tomatoes into a tray to serve.

Serving suggestions:

1. Spread chargrilled flatbread with smashed avocado, ricotta. Top with confit tomato and coriander. Serve with chilli yoghurt.
2. Spread toasted sour dough with soft marinated feta. Top with rocket and confit tomatoes.
3. Toss smashed confit tomato with freshly cooked pasta, crisp pancetta and plenty chopped fresh herbs.

        Note: The oil can and should be re-used for dressings, marinades and cooking. As it contains juices from the tomatoes, pour into a clean jar and keep in the fridge (it will go cloudy but will become clear again at room temperature). Use within 3 months.