These are two of my favourite tomato condiments. Whenever I have a few too many ripe tomatoes in my kitchen bowl, I make up a tray of confit tomatoes. Once stored in the fridge under oil they will keep for about 2 weeks, and I like to add them to salads, sandwiches, chicken stuffing or pasta sauces.
Preheat the oven to 140°C (275°F). Line a baking tray with baking paper.
Cut the tomatoes into quarters lengthways. If the tomatoes are large, you may need to cut them again to make smaller wedges. Put the tomatoes on the prepared tray, cut side up, and sprinkle generously with