From Ducasse, Worth the Effort

Wednesday, May 18, 2005

Confit Tomatoes

4 servings

These slow-roasted tomatoes appear as an ingredient in many of Alain Ducasse's more complicated dishes, but they stand on their own just fine. It's hard not to think of quick, delicious dishes that can be made easily once you have some tomato confit sitting in the refrigerator.

Ducasse uses a lesser-quality olive oil for cooking.

10 medium, same-size tomatoes, ripe and firm

5 garlic cloves

Fleur de sel (may substitute kosher or table salt)

Freshly ground black pepper


1 to 2 tablespoons olive oil for baking

4 sprigs fresh thyme

3/4 cup extra-virgin olive oil for storing

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