Roma grape tomato confit

• 20 Roma grape tomatoes
  
• 4 shallots
  
• 4 garlic cloves

• 1 cup extra virgin olive oil
  
• 2 bay leaves
  
• 1 tsp anise seeds
• 1 tsp fennel seeds
• 1 tsp thyme
  
• 1 tsp black peppercorn
  
• 1 tsp sumac
• 1 pinch of coarse sea salt
  

1. put tomatoes in a big bowl, pour boiling water over them and let sit for a minute, drain and run cold water over. peel the tomatoes
   
2. grind the spices and salt together.
3. add spices to a pan over low heat, stir and cook for 3 minuts
4. add olive oil to the pan, add garlic, and shallots, cook for 5 minutes.
5. turn the heat to very low ( the olive oil temperature between 180 to 200F), add tomatoes in
   
6. keep the low temperature and simmer 6 hours or longer.
   
7. remove tomatoes from pan and let them cool to room temperature. tomatoes should be very soft but not fall apart, the size is slightly reduced, and flavor intensified.