This is one of our staple preparations—tomato “petals” slow-cooked in the oven with olive oil, thyme, and salt. We make tomato confit every day and use it as a garnish in many dishes. The roasting of the tomatoes, not unlike the reduction of a stock, intensifies the flavors.
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a po