Roasted tomatoes (Pomodorini confit)

For this easy and budget recipe you need tomatoes at their best: fresh, ripe and flavourful so maybe it's more a summer recipe but if you find some good plum or cherry tomatoes you can do it anyway.

You can use them on pasta, on bruschetta, into salads or just as tasty side dish from informal meals (they're great with grilled meat so bbq's are welcome^^) to formal ones (with tuna fish fillet, for istance).

You need:

15-20 good tomatoes

2 finely minced garlic cloves

1 spoon of sugar

1 tablespoon dried oregano

1/4 cup of extra virgin olive oil

Preheat oven to 275 F°, cut tomatoes in half, sprinkle with salt and put them on a dish with the skin up (they have to lose some water) for an hour.

Now put them with skin side down on a baking sheet and add garlic, pepper, more salt, sugar and oregano sprinkling, then drizzle with abundant oil.

Bake in the oven for about 2 hours or untill they're dried but still soft.

Serve hot, warm or cold: anyway is a good way for them!