Tomato confit

or slow roasted tomatoes by Thomas Keller

Preparation steps

Cut a cross on top of each tomato. Put them in boiling salted water for about 30 seconds. Take them out and immediately put them in ice cold water. Peel them. Cut the tomato in halves or quarters (depending on the type and size of the tomato). Take out their seeds and middle.
Arrange the tomatoes on a baking sheet lined with baking paper, with the inside facing up. Add salt and pepper. Sprinkle with sliced garlic and thyme. Sprinkle lightly with olive oil.
Turn each half of the tomato so that most of the garlic and thyme leaves remain under the tomato (so that it does not dry out during baking). Add a little more salt, pepper and drizzle with a little olive oil.
Put the oven at 120 C for 1.5 to 2 hours. The tomato is done when it is slightly dry on the outside and still juicy on the inside.
Put the tomato in a jar and pour olive oil over it. Before that, remove the thyme sprigs and garlic leaves as they have already released enough flavor when roasting. I often don’t do this because I love the smell and taste of thyme and garlic no matter how intense it is. It can stand in the refrigerator for at least a week.

Serving

It can be used for sandwiches, bruschettas, pizzas, pies ..... garnish of many dishes ...

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