Ingredients

4-6 large tomatoes
1 clove garlic, minced
1 tablespoon fresh basil (10 leaves)
1/2 teaspoon fresh thyme ( 2-4 sprigs)
1/4 teaspoon cane sugar
1/2 teaspoon Margarita Himalayan Pink salt
3 tablespoons olive oil
Over the top of the tomatoes:
More olive oil
2 pinches cane sugar
2 pinches Margarita Himalayan Pink Salt
1 thyme sprig
1 teaspoon basil

Walking through the farmer’s market I could not resist buying these plump, organic tomatoes. Since I invested a whooping $28 in these tomatoes, I wanted to make something memorable.

Perrine told me how to make tomato confit to go on the scallop risotto I am serving for my father’s birthday dinner. This is the first year my brother and his family will be in town to celebrate and remember our father so I wanted to make something worthy of the occasion and to pair with the wine we purchased for the night.

I have to say these bite size tomato slices are amazing and melt in your mouth. Slowly roasting them in olive oil and fresh herbs brings out the robust tomato flavors. My kids are devouring them on pasta, sandwiches, and a la carte. They truly are delicious.

Directions

1) Bring water to a boil and prepare an ice bath to blanch the tomatoes. Wash the tomatoes and cut off the stem. Using a slotted spoon, lower the tomato one at a time into the boiling water and let sit for a minute or so until the skin cracks. Remove from the boiling water and place into the ice bath. Gently peel the skin off and remove.

2) Slice the tomato and remove all the seeds. Place in a bowl. Add the 3 tablespoons of olive oil, 1 clove of minced garlic, freshly chopped basil (10 to 15 leaves) and thyme (2-4 sprigs), 1/2 teaspoon Back to Organic Margarita Himalayan Pink Salt, and 1/4 teaspoon cane sugar in the bowl and coat the tomatoes.

3) Add olive oil to the baking dish and/or cast iron skillet and place the tomatoes on top. Then drizzle more olive oil and add 2 pinches of cane sugar and 2 pinches of Margarita Himalayan Pink Salt. Sprinkle one more sprig of chopped Thyme and 1 teaspoon chopped basil over the top. Bake for 2 to 2.5 hours at 200 degrees. Every 30 minutes open the oven to remove any moisture and turn the tomatoes over. They are done when tender.

4) Let cool in the pan and then transfer to a canning jar. Stack the tomatoes and then pour the oil in the pan over the tomatoes. Add more olive oil if necessary. They will last for 5 to 7 days in the refrigerator. If you are canning these for the winter months, I recommend using Weck jars to avoid BPA. I love mine.

Note: If there is juice in the bowl from the tomatoes, save it for making a tomato sauce. The tomatoes in the glass pan had more flavor than the cast iron skillet ones since they soaked in the olive oil.

Enjoy!