Preserved Tomatoes (Tomates Confites)

See the RecipeAndré Baranowski

Use these tomatoes as a summery side dish, if you like.

Preserved Tomatoes (Tomates Confites)
Use these tomatoes as a summery side dish, if you like.
Yield: makes 8

Ingredients

  • 4 tomatoes, cored and peeled
  • 6 tbsp. extra-virgin olive oil
  • 2 tsp. sugar
  • 2 tsp. salt
  • Freshly ground black pepper
  • 4 sprigs thyme
  • 4 bay leaves
  • 3 garlic cloves, unpeeled

Instructions

  1. Preheat oven to 200°. Halve tomatoes crosswise and gently squeeze out seeds.
  2. Drizzle 2 tbsp. of the oil into a medium baking dish, add tomatoes, cut side up, drizzle with remaining 4 tbsp. of oil, and sprinkle with sugar and salt. Season with pepper.
  3. Scatter thyme, bay leaves, and garlic into dish. Bake for 30 minutes. Turn tomatoes cut side down and bake, turning them every 12 hour, until soft but not falling apart, about 5 12 hours more.