Tomato Confit From Thomas Keller’s ‘Bouchon’ cookbook Ingredients: 2 lbs cherry tomatoes ½ cup extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper 2 tsp thyme Preparation: 1.Cut cherry tomatoes in half. Toss with olive oil, salt, pepper and thyme.  Spread on an oiled baking sheet. 2. Slow roast at 250F for 5 to 6 hours, or until tomatoes are dried about halfway through; they will have shrunk but should still be moist.  Let cool on…