Tomatoes Confit

1. Halve any number or Roma tomatoes
2. Sprinkle with salt, pepper, Thunder Powder, minced garlic, thyme and basil
3. Drizzle with oil and toss
4. Bake at 300º for two hours
5. Add an appropriate amount (to taste) of black and green olives
6. Optional:  Add canned green chiles
7. Chop without mashing too much
8. Sprinkle with shredded Parmesan
9. Serve on little bruschetta or top with a poached or fried egg

Almost like a taponade