Serves: 5
Total Calories: 161
Set Global Sun Oven out to preheat.
Arrange tomatoes, skin side down in baking pan. Season them with garlic, oregano, and pepper to taste. Cover with bacon, overlapping the strips slightly. Roast uncovered, in Sun Oven until the bacon is crisp, about 3 hours. Remove pan from Sun Oven. Carefully remove bacon and set aside for another use. Taste and adjust for salt, the amount needed will depend on the saltiness of the bacon used. Turn the tomatoes cut side down and bring the liquid to a simmer over medium heat, simmer tomatoes for about 5 minutes. Place the tomatoes in a jar and cover with the liquid, press the tomatoes down to ensure they are completely covered. Cool completely then cover and refrigerate for up to 10 days. To use, reheat gently and serve over pasta or use as a bruschetta topping.
This Solar Roasted Tomato Confit with Bacon recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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