Recipes Tomato Confit Be the first to rate & review! Serve these garlicky, intense tomatoes with eggs, broiled fish or chicken. By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 2 pounds plum tomatoes—peeled, quartered and seeded 24 small thyme sprigs 3 garlic cloves, thinly sliced 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Directions Preheat the oven to 350° and line a rimmed baking sheet with parchment paper. Arrange the tomatoes on the sheet, rounded sides down, and top with the thyme, garlic and olive oil. Season with salt and pepper. Roast the tomatoes for 50 minutes to 1 hour, or until they are softened and the garlic is golden. Make Ahead The Tomato Confit can be refrigerated for up to 4 days. Bring to room temperature before serving. Serve With Parmesan Tartlets Rate it Print