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 and parmesan 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 Tomatoes, Cocktail On Vine Red (each)
Gull Valley Tomatoes, On Vine Red (bunch of 6 tomatoes approx)
Gull Valley Peppers, H.H. Red (each)
Gull Valley Peppers, H.H. Green (each)
Peppers, Jalapeno (each)
Sunterra Garlic, Minced (250g approx)
Herbs, Thyme (28g approx)
Morton Bassett Bay Leaves (4g)
Colavita Extra Virgin Olive Oil (500ml)
San Remo Sea Salt Coarse (1kg)
Parmigiano Reggiano, 24 Month Wedge (100g)
Sunterra French Crostini (275g approx)