How to make tomato confit using alto-shaam ctp combi

Remove the stem, cut in half, and deseed the tomatoes with your finger or a small spoon

On a foil lined half sheet tray, coat with olive oil, sliced garlic, thyme leaves, salt, and pepper.

Place tomatoes cut side down, moving them around to ensure a good coat of oil.

Drizzle the tops with some olive oil.

Season and sprinkle with garlic.

Place into your Alto-Shaam CTP combi.

Bake at 200F (93C) in convection mode, 10% humidity, 60% fan for 1 hour and 15 min.

Flip the tomatoes over.

Return to oven for another hour and 15 minutes.

Peel and you are ready for use!