Slow-Roasted Tomato Confit

1. 1

   Preheat the oven to 200F.

2. 2

   Prepare an ice-water bath by filling a large bowl with ice and water.

3. 3

   Line a rimmed baking sheet with a silicone baking sheet.

4. 4

   Bring a large pot of water to a boil over high heat.

5. 5

   Score an X in the blossom ends of the tomatoes.

6. 6

   Drop the tomatoes into the boiling water and blanch for 30 seconds.

7. 7

   Transfer immediately to the ice-water bath.

8. 8

   When the tomatoes are cool enough to handle, peel off the skin using a paring knife.

9. 9

   Halve the tomatoes lengthwise, stem to blossom ends, and use your fingers to remove the seeds.

10. 10

    In a bowl, combine the seeded tomato halves, oil, garlic, and thyme; season with salt and pepper.

11. 11

    Place the tomatoes in a single layer on the prepared baking sheet.

12. 12

    Bake, rotating once, until soft but not caramelized, about 4 hours.

13. 13

    Transfer to a bowl and pour over the leftover oil-garlic mixture.

14. 14

    To store, refrigerate, covered with oil, in an airtight container for up to 1 1/2 weeks.

* Per serving · 4 servings · Values may vary.