Slow-Roasted Tomato Confit

Directions

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.