Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Thomas Keller's Tomato Confit 3.8 (26) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: not applicable Yield: 24 This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004) Ingredients 12 plum tomatoes ½ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons minced fresh thyme Directions 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. Pour boiling water over tomatoes; let sit until skin is easily peeled, about 15 seconds. Drain tomatoes, and cover with ice. 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. 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. Print