Thomas Keller's Tomato Confit

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This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)


  • 12 plum tomatoes

  • ½ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 2 teaspoons minced fresh thyme


  1. Preheat oven to 250 degrees. Bring a large saucepan of water to a boil. With a sharp paring knife, cut out and discard stem end of each tomato; score opposite end. Place tomatoes in a large bowl.

  2. Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice.

  3. Peel tomatoes when cool enough to handle. Halve lengthwise and place, cut-side up, on a parchment paper-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme.

  4. Roast until tomatoes are dried halfway through, about 5 to 6 hours. Let stand until cool. Transfer tomatoes to a storage container; pour oil from baking sheet over the top. Refrigerate for up to 1 week.

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