Tips from Chef Olivier Richard, of the Élysée Palace in Nice

Confit tomatoes are used to flavor and enhance a dish. They can be prepared and stored in jars in the refrigerator for more than a week.

I like adding herbs and olives to them... because cooking is more than following recipes. It's about pleasure, daring and favorite flavors.

Preparing the tomatoes

1. Drop the tomatoes into boiling water with a pinch of salt for 8 seconds; drain; 
2. transfer immediately to a bowl of ice water to stop the cooking; 
3. peel and seed; cut into wedges; 
4. place in a bowl; pour some olive oil over the tomatoes; season with salt, pepper, thyme flower and minced garlic. 

1. To make the confit tomatoes, you can place them flat on baking sheets in a preheated 80°C. (160°F.) oven and cook slowly for 90 minutes to 2 hours; 
2. or you can pack them into sterilized jars with a few tablespoonfuls of olive oil; seal them tightly and place into a large pot or canner and cook over medium heat in simmering water for 90 minutes to 2 hours.

1. Cool; place into jars (technique 1) or open the jars (technique 2); cover the tomatoes with olive oil; 
2. if you wish, add some sprigs of thyme, basil or other herbs, depending on your taste and how you will use the tomatoes;
3. close and store in the refrigerator.