Confit tomatoes

The word "confit" comes from the French "confire", which means "to preserve", hence the naming to all those preparations and recipes which require a long cooking in the oven or fire-cooked, with vinegar or sugar, keeping flavors and aromas unchanged. The secret to achieve them perfectly is to evaporate the water without drying them: the final result will be juicy tomatoes with a sweet and intense flavor. Served as a side dish or used as a condiment for pasta, bruschetta and for mny other dishes!