John Myers
Ingredients for 4 servings:
- 4 m.-large tomato(s), ripe aromatic
- 2 garlic cloves
- Thyme, fresh
- pepper
- Sea salt, coarse
- Sugar
- olive oil
- basil, fresh
- 1 baguette(s)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
on baguette
Place the tomatoes in boiling water for about 20 seconds (do not score), rinse with cold water and peel off the skin. Quarter the tomatoes, remove the stems, the middle walls and the seeds. Place outer side down on a baking tray lined with baking paper. Thinly slice the garlic cloves, cover each tomato quarter with 1-3 slices of garlic and place 1/2 a sprig of thyme on top. Coarsely grind pepper over it, sprinkle with coarse sea salt and a little sugar. Drizzle with a little olive oil and place in the oven at 90° for about 120 minutes. Then remove the thyme and garlic, finely dice the tomatoes and add a little more olive oil if desired. Finely chop the basil leaves and mix in. Cut the baguette into slices, lightly toast and cover with the confit.
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