Moroccan Tomatoes Confit

Servings: 1
Prep time: 20
Cooking time: 150
  1. Preheat the oven to 150 ° C.
  2. Divide the tomatoes in half, arrange them in a baking tray covered with baking paper with the cut side facing up.
  3. Pounded in a mortar cumin and coriander. Spread on the tomatoes the obtained powder and do the same with sugar, a little salt, a little garlic and chili. Complete with a few leaves of thyme and a little olive oil.
  4. Bake the tomatoes for about 2 hours, until the vegetables are wilted and begin to caramelize slightly (if necessary, turn on the grill at the end for 10 ').
  5. Arrange the tomatoes in one or more glass jars, tightening them well. Cover them with a little oil and sterilized the jars for 30 minutes in boiling water. Once opened the jar, store in refrigerator and consumate within 2 weeks, topping up the oil so that the tomato is never in contact with air.