Tomato Confit

Name: Tomato Confit
Yield: 10
Ingredients: 10 large plum tomatoes (about 3 pounds); 2 tbsp. olive oil; 3 clove garlic; 8 small thyme sprigs; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; tsp. sugar

By Dan BarberPublished: Jan 1, 2008

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This can be eaten alone, but it also makes a great topping for bread and sandwiches or a tasty accompaniment to cheeses like manchego and Parmesan.

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Ingredients

10 large plum tomatoes (about 3 pounds)
2 Tbsp. olive oil
3 clove garlic
8 small thyme sprigs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
tsp. sugar

Directions

1. Step 1Preheat oven to 200 degrees. Line a large rimmed baking sheet with parchment paper. Bring a large pot of water to a boil. Fill a large bowl with ice and water.
2. Step 2Using a sharp paring knife, cut out cores from tomatoes; cut a small X on the other end. Place half of tomatoes in boiling water about 20 seconds; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.
3. Step 3When cool, remove the skin from each tomato, cut in half, and squeeze out juices and seeds. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt, pepper, and sugar.
4. Step 4Arrange tomatoes, cut side down, on baking sheet. Bake until very soft, about 5 hours.
5. Step 5To store: Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.