Ingredients:

• 500g of mixed colored tomatoes (yellow, red, and orange cherry tomatoes)
• 4 slices of rustic bread
• 1 teaspoon of fresh thyme
• 1 teaspoon of chopped fresh basil
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of organic biodynamic apple cider vinegar IGP from Acetaia Guerzoni
• 2 garlic cloves (optional)

Procedure:

1. Preheat the oven to 120°C (250°F).
2. Wash and dry the tomatoes. Cut them in half and place them on a baking sheet lined with parchment paper, cut side up.
3. Season the tomatoes with salt, sugar, thyme, and basil. Drizzle with extra virgin olive oil and organic biodynamic apple cider vinegar IGP from Acetaia Guerzoni.
4. Cook the tomatoes in the oven at low temperature for about 2-3 hours, until they are wilted but still juicy.
5. Lightly toast the slices of rustic bread on a grill or in a non-stick pan until golden and crispy.
6. (Optional) If you desire a touch of garlic, gently rub the garlic cloves on the toasted bread slices.
7. Arrange the confit tomatoes on the toasted bread slices, ensuring the colorful tomatoes are evenly distributed for an appealing visual effect.
8. Finish with a drizzle of extra virgin olive oil and a sprinkle of chopped fresh basil.