Tomato Confit from Culinary Artistry by Andrew Dornenburg and Karen Page
Cook tomatoes over low heat (just under a simmer) in olive oil with garlic and thyme until there is no texture, about 1 1/2 hours. Cool in oil. Strain and chop
Ingredients
- 2 peeled garlic cloves
- 2 pounds fresh plum tomatoes, peeled and seeded
- 2 branches thyme
- 4 cups extra virgin olive oil
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