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.
Arrange the tomatoes on the baking sheet. Scatter the garlic and thyme over the tomatoes. Drizzle the olive oil over the tomatoes and sprinkle them with the sea salt.
When the tomatoes are cool, put them on a plate with the garlic and thyme, cover with cling film, and refrigerate until needed. If the tomatoes are not going to be used within 24 hours, put them (and the garlic and thyme) in a jar, cover with olive oil, seal the jar, and refrigerate for up to 3 days.
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