Tomato preserve

Preparation	Resting	Cooking	Start to finish
56 min.	10 min.	4 hours	5 hours 6 min.

Peel 4 tomatoes, cut into quarters and discard seeds. You should have "petals" of tomatoes. Salt on both sides, then leave the juice to drain out for about one hour.
Drain and dry on a cloth or some papier absorbant.
Peel 1 garlic clove.
Cut garlic into thin strips.
On a non-stick baking sheet, put a sage leaf dipped in olive oil, add a little thyme and a small strip of garlic on top.
Place a piece of tomato on top, then another small strip of garlic.
Brush with olive oil.
And add pepper.
Arrange all the tomatoes in this way.
Then put in the conventional oven: 4 h at 80°C or 176°F bread oven: 12 hours after oven has cooled to 60°C or 140°F.
At the end of this time, take out the baking sheet.
Prepare a jar with the sprig of rosemary, a sage leaf, a sprig of thyme and a bayleaf, blanched as for the flavoured olive oil recipe.
Add the preserved tomatoes (discard cooking herbs), and cover with a little olive oil.

For 4 Tomatos preserve, you will need: