Tomato 'Confit' (Slow-Roasted Tomatoes)
- 10 ripe medium-large beefsteak tomatoes (about 8 oz. each)
- Coarse salt
- ½ cup olive oil
Heat the oven to 300°F. Fill a large bowl with ice and water. Core the tomatoes and use a sharp knife to score the bottoms with an X. Blanch a few tomatoes at a time for 20 to 30 seconds in boiling water. Remove and shock in ice water for 2 minutes. Start peeling the tomatoes, returning each to t...