Tomato Confit

• 10 plum tomatoes (about 1 3/4 pounds)
• 1 tablespoon coarse sea salt
• 1 cup extra virgin olive oil
• 1 teaspoon coriander seed, lightly toasted
• 1 teaspoon black peppercorns, lightly toasted
• 3 bay leaves
• 3 sprigs thyme
• 1 clove garlic, thinly sliced

1. Bring a large pot of water to a boil.
2. Score tomatoes, and drop into boiling water until skin peels away from score cuts.
3. Transfer tomatoes to a bowl sitting in ice water, and cool.
4. Peel tomatoes.
5. Cut each tomato lengthwise, and remove seeds.
6. Place tomato halves in a colander over a large bowl.
7. Sprinkle with salt, and toss to coat.
8. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
9. Preheat oven to 275 degrees.
10. Place tomatoes in an ovenproof pot or ceramic dish with low sides.
11. Pour in enough olive oil just to cover the tomatoes.
12. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic.
13. Place over medium heat, and bring to a simmer.
14. Cover with parchment paper or a lid, and transfer to oven.
15. Roast until tomatoes are very tender and supple, about 3 hours.
16. Remove from oven, and let cool.
17. Remove herbs and spices from pot, and discard.
18. Carefully transfer tomatoes to a glass container.
19. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot.
20. Add just enough oil to cover tomatoes.
21. Seal container, and refrigerate; confit can be stored for up to 2 weeks.

tomatoes, salt, extra virgin olive oil, coriander seed, black peppercorns, bay leaves, thyme, clove garlic

Taken from cooking.nytimes.com/recipes/9345 (may not work)