Tomato Confit Recipe From Oprah Magazine

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 10 large plum tomatoes (about 3 pounds)
• 2 tablespoons olive oil, plus more for storing
• 3 garlic cloves, peeled and smashed
• 8 small fresh thyme sprigs
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon sugar

Recipe

• 1 preheat oven to 200°. 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 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 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 arrange tomatoes, cut side down, on baking sheet. bake until very soft, about 5 hours.
• 5 to store: pack tomatoes in an airtight container, adding olive oil to cover. store refrigerated up to 3 weeks.