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6 cups - tomato on the vine, cut into wedges
1 cup - red pepper, cut into ¾-inch strips
1 cup - green pepper, cut into ¾-inch strips
¼ cup - jalapeno pepper, sliced
3 tsp - garlic, minced
1 tbsp - thyme leaves, fresh
2 - bay leaves
½ cup - olive oil
Sea salt to taste
Preheat oven to 300F.
Place the cut tomatoes and peppers on a parchment covered baking sheet. Scatter garlic, thyme and bay leaves on top. Drizzle the oil evenly and season with sea salt. Stir the ingredients together, ensuring that all the tomatoes and peppers are covered in oil and the tomatoes are cut-side-up on the pan.
Bake for one hour, or until tomatoes shrink slightly but are still tender. Remove from the oven and cool completely. Remove the bay leaves and roughly chop the confit. Serve on crostini and top with freshly grated Parmigiano Reggiano.
Gull Valley Pepper, H.H. Red (approx 220g) (each)
Gull Valley Pepper, H.H. Green (approx 220g) (each)
Pepper, Jalapeno (approx 40g) (each)
Herb, Thyme (approx 28g) (each)
Morton Bassett Bay Leaves (4g)
Colavita Extra Virgin Olive Oil (500ml)
Roland Fine Sea Salt (750g)
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