TOMATO CONFIT

MAKES 4 CUPS

Perfect with sliced fresh baguettes. Or toss with pasta as a rustic sauce. If your tomatoes are not quite ripe, sprinkle a little sugar on them before roasting.

3 to 3½ pounds plum tomatoes

½ cup everyday olive oil

6 cloves garlic, sliced thin

1 tablespoon fresh thyme leaves

½ cup torn fresh basil leaves

Sea salt and freshly ground black pepper

Preheat the oven to 225ºF.

Peel and seed the tomatoes: Boil a large pot of water. Fill a large bowl with ice water. Core and slice an X in the bottom of each tomato, then submerge the tomatoes in boiling water until the skins curl back, 10 to 20 seconds. Transfer to the ice bath to cool. Remove the tomato peels, cut the tomatoes in half lengthwise, and remove the seeds.

Toss the tomatoes with 1 to 2 tablespoons of the oil on rimmed baking sheets. Make sure they’re coated all over with oil, then turn them cut-side down in a single layer.

Bake the tomatoes until they are super soft and caramelized around the edges and most of the liquid evaporates, 2 to 2½ hours. After the first hour, check them every 15 minutes or so to make sure they’re not burning. Rotate the baking sheets when you check them to help mitigate hot spots in your oven.

Heat the remaining 6 to 7 tablespoons oil in a small saucepot or sauté pan over low heat. Add the garlic and thyme and warm gently until the garlic slices have the faintest hint of color around the edges, 10 to 12 minutes. Keep the heat low to avoid any sizzling.

Scrape the baking sheet contents into a bowl. Pour in the garlic oil and add the torn basil. Taste the mixture and season with salt and pepper until it tastes right to you. Stir to combine, then refrigerate in a glass jar. Refrigerate for up to 5 days, and return to room temp before using.