Tomato Confit with Garlic Puree

Cut the garlic bulbs at the root, place them in an ovenproof dish sprinkled with sea salt and cook in a preheated oven at 180 °C for about 30-40 minutes. Blanch (scald) the tomatoes, remove the skins, seeds and set aside the skins and seeds. Cut tomatoes into wedges. Cook the skins and seeds with a little olive oil, thyme stems, bay leaf and tomato juice for about 15 minutes and then strain through a sieve. Finely dice the shallots. Sauté with a little olive oil, sprinkle in sugar and let it caramelize slightly. Now add the tomatoes over low heat, pour in the strained juice and boil for 3-4 minutes. Season with plucked thyme leaves, freshly ground sea salt and pepper. Squeeze the now cooled garlic from the bowl and blend in a food processor, meanwhile drizzling in enough olive oil until the puree is nice and creamy. Season to taste with salt and pepper. Arrange the finished tomato confit on plates and place a garlic puree “gnocchi” on each.

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