Slow-Roasted Tomato Confit

Step 1: Preheat oven to 200º. Line a rimmed baking sheet with a silicone baking sheet.

Step 2: Prepare ice water bath.

Step 3: Line a rimmed baking sheet with a silicone baking sheet.

Step 4: Bring a lg pot of water to boil.

Step 5: Score an X in the blossom ends of the tomatoes.

Step 6: Drop the tomatoes into boiling water, blanch 30 seconds.

Step 7: Transfer immediately to ice water bath.

Step 8: When tomatoes are cool enough to handle, peel off skin with paring knife.

Step 9: Halve tomatoes lengthwise, stem to blossom ends, use fingers to remove seeds.

Step 10: In a bowl, combine the seeded tomato halves, oil, garlic and thyme, season with salt & pepper.

Step 11: Place in a single layer on prepared baking sheet.

Step 12: Bake, rotating once, until soft but not caramelized, about 4 hours.

Step 13: Transfer to a bowl and pour over the leftover oil-garlic mixture.

Step 14: Transfer to a bowl and pour over the leftover oil-garlic mixture.