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1
Bring a large pot of water to a boil.
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2
Score tomatoes, and drop into boiling water until skin peels away from score cuts.
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3
Transfer tomatoes to a bowl sitting in ice water, and cool.
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4
Peel tomatoes.
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5
Cut each tomato lengthwise, and remove seeds.
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6
Place tomato halves in a colander over a large bowl.
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7
Sprinkle with salt, and toss to coat.
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8
Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
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9
Preheat oven to 275 degrees.
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10
Place tomatoes in an ovenproof pot or ceramic dish with low sides.
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11
Pour in enough olive oil just to cover the tomatoes.
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12
Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic.
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13
Place over medium heat, and bring to a simmer.
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14
Cover with parchment paper or a lid, and transfer to oven.
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15
Roast until tomatoes are very tender and supple, about 3 hours.
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16
Remove from oven, and let cool.
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17
Remove herbs and spices from pot, and discard.
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18
Carefully transfer tomatoes to a glass container.
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19
Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot.
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20
Add just enough oil to cover tomatoes.
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21
Seal container, and refrigerate; confit can be stored for up to 2 weeks.
