Tomato Confit

Dip the tomatoes briefly in boiling water, rinse and skin. Now remove the seeds and cut the flesh into cubes.

Remove the skin from the garlic and chop finely. Sauté with 1 tsp. sugar in 2 tbsp. olive oil. Now add the tomatoes and the thyme sprig and steam at low temperature for about 15 minutes. If the liquid reduces too much, simply cover the saucepan. Before serving (warm or cooled), remove the thyme sprig, season with salt and freshly ground pepper to taste and fold in the remaining oil.

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