Tomato Confit - Live Learn Lovewell

Ingredients

• 1 cup olive oil
• 1 28 oz can peeled, whole tomatoes
• 5-6 garlic cloves, smashed
• 1 generous sprig of rosemary, chopped
• 1/2 tsp red pepper flakes
• 1 tsp whole black peppercorns
• Salt and pepper
• In a large pot, heat 1 cup of olive oil over a low flame.
• Layer garlic, rosemary, red pepper flakes, and black peppercorns.
• Cook on your lowest flame for 80-90 minutes with the lid ajar. This will allow evaporation and limit risk of burning. Turn the tomatoes every 20 minutes.
• Remove from heat and cool to room temperature. Transfer to glass container and store in fridge for up to 2 weeks.