Tomato Confit

1 . Stage

Preheat 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 . Stage

Using 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 . Stage

When 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 . Stage

Arrange tomatoes, cut side down, on baking sheet. Bake until very soft, about 5 hours.

5 . Stage

To store: Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.