Baked Tomatoes Confit

This recipe was taken from Alain Ducasse’s Flavors of France. In his cookbook, he explains that this preparation of tomatoes is a different choice from sun-dried tomatoes, which are drier and have “... a heavier, more bitter flavor” than this preparation.

Tomatoes confit, used in tarts and salads, and as vegetable side dishes, can be stored for up to 3 days in the refrigerator.