Tomato petals confit

🧂 Ingredients

• 600 gr ripe tomatoes
• 1 tbsp salt
• 1 tbsp icing sugar
• 1 tbsp fresh thyme
• Olive oil

Instructions

• 1 Remove the peduncle with the tip of a knife and cross cut the tomato skin.
• 2 Bring a large amount of water to the boil and prepare a bowl filled with iced
  water. Dip the tomatoes in the boiling water for 10 to 20 seconds then transfer
  them into the iced water.
• 3 Easily peel the tomatoes.
• 4 Cut the tomatoes into quarters and remove the seeds.
• 5 Arrange the tomato ‘petals’ on a baking tray. Sprinkle with salt, icing sugar,
  thyme leaves, and drizzle the olive oil over the tomato petals.
• 6 Bake the tomato petals at 90°C for 30-40 minutes.

Nutrition Info