24 Tomato Confit

Ingredients

• 5 pounds roma tomatoes
• Olive oil
• Thyme sprigs
• Salt
• Pepper

Steps

1. Concasse the tomatoes. Remove the skin and seeds and cut into quarters, making fillet like pieces.
2. In a 2 inch hotel pan, lay out tomatoes in a single layer. Season with salt and pepper.
3. Submerge tomatoes partially in the olive oil. About half up the sides of the tomato.
4. Top each tomato with a thyme sprig. Bake in a 250 degree oven 1.5 to 2 hours.
5. Cool and store in the oil.