Tomato Confit Recipe From Oprah Magazine

1. 1

   Preheat oven to 200u00b0. 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. 2

   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. 3

   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. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.