From Bon Appetit Y’all, by Virginia Willis. This remains one of my all-time favorite cookbooks. Chef Willis suggests taking a cue from French kitchens and folding the confit into scrambled eggs, tossing with salad greens or pasta, or topping grilled bread crisps with chopped herbs.
Ingredients:
12 Roma or Plum tomatoes, cored 1/2 cup extra-virgin olive oil 2 cloves garlic, thinly sliced Coarse sea salt and freshly ground black pepper
Preparation:
Preheat the oven to 200F. Prepare an ice-water bath by filling a large bowl with ice and water. Line a rimmed baking sheet with a silicone baking sheet.
Bring a large pot of water to a boil over high heat. Score an X in the blossom ends of the tomatoes. Drop the tomatoes into the boiling water and blanch for 30 seconds. Transfer immediately to the ice-water bath. When the tomatoes are cool enough to handle, peel off the skin using a paring knife. Halve the tomatoes lengthwise, stem to blossom ends, and use your fingers to remove the seeds.
In a bowl, combine the seeded tomatoes halves, oil, garlic, and thyme; season with salt and pepper.
Place the tomatoes in a single layer on the prepared baking sheet. Back, rotating once, until soft but not caramelized, about 4 hours. Transfer to a bowl and pour over the leftover oil-garlic mixture. To store, refrigerate, covered with oil, in an airtight container for up to 1 1/2 weeks.