Slow-roasted tomato confit

A tomato in August doesn't need much. A low oven for three hours, a few flakes of Natural Grain Crystals at the end, and a small drizzle of olive oil to keep things moving.

Ingredients

• 2 lb ripe tomatoes (San Marzano, Roma, or any in-season variety)
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, smashed
• 6 thyme sprigs
• Natural Grain Crystals for finishing
• Black pepper

Method

1. Heat oven to 250°F. Halve tomatoes lengthwise and place cut-side up on a sheet pan.

2. Drizzle with olive oil. Tuck garlic and thyme between the tomatoes.

3. Roast for 2.5 – 3 hours, until tomatoes are wrinkled and concentrated.

4. Let cool to room temperature.

5. Finish with a generous pinch of Natural Grain Crystals and black pepper just before serving.

Notes

• The salt goes on at the end on purpose. Crystal structure stays intact and you get that flake-on-the-tongue moment.
• Serve on toasted bread with goat cheese, or over fresh ricotta with basil.
• Confit keeps in the fridge under olive oil for one week.