Oven-Dried "Confit" Tomatoes

Credit: Didier Loire
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Step 1: Tomatoes

Wash the tomatoes, remove the stem, and score the tops with an x without cutting into the flesh.

Plunge the tomatoes into boiling water for 15 seconds, remove with a skimmer and plunge into ice water to stop the cooking. Once cooled, drain on a rack.

Peel and cut the tomatoes in four quarters. Remove all the insides, retaining only the outside flesh.

Remove the sprouts from the garlic cloves thinly slice.

Season the tomato quarters with salt, freshly ground pepper and sugar, drizzle with cooking olive oil and lay on a rack, skin side up.

Lay a shaving of garlic and a thyme leaf on each tomato. Set the rack in a 95°F (90°C) oven and bake the tomatoes for 2 1/2 hours, turning them over half way through the cooking.

Once the tomatoes slices are shriveled (but not too dry), take them out, lay on a stainless steel rack and let cool.

Put them in a bowl, cover with extra-virgin olive oil, and set in a cool, dry place. The tomatoes will keep for 7 to 10 days.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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