Heirloom Tomato Confit

1. 1

   Center a rack in the oven and preheat the oven to 250 degrees F. Pour about 2 tablespoons olive oil evenly over a parchment paper-lined baking sheet. Sprinkle the oil with salt, pepper, thyme sprigs, and bay leaves. Cut the heirloom tomatoes in half and lay the tomato halves cut side down in the pan. Drizzle the tomatoes with remaining 2 tablespoons olive oil and sprinkle with salt, pepper, and sugar. Bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape. Larger heirloom tomatoes may need to bake a little longer. Cool the tomatoes to room temperature on the pan.

2. 2

   If you are not using the tomatoes immediately, scrape the tomatoes, juices, herbs, and flavored oil into a container and refrigerate for up to 1 week. They will actually improve as they sit. If you are using immediately, remove the tomatoes with a slotted spoon to a platter and drizzle with a little of pan oil. Keep the rest of the flavored oil and juices for a salad dressing or a dipping sauce for bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.