For 2 Serving(s)

• 3 Tomatoes, ripe
• 1 bunch Fresh thyme
• 1 teaspoon Olive oil
• 1 teaspoon Coarse salt
• 2 ounces Grated parmesan cheese
• 2 teaspoon Balsamic vinegar

For the Confit

• In a sauce pan boil water. Make a cross on top and bottom of the tomatoes (with your knife) for easy peeling. Add the full tomatoes and let boil for less than one minute or until the skin begins to peel.
• Let cool and peel the tomatoes. Cut them in half horizontal, not vertical, and seed. Place the flat side down on a flat pan lined with aluminum foil. Salt, drizzle with olive oil and place the thyme directly on the tomato flesh.
• Preheat oven to 250ºF and place the tomatoes in for one and one half hours or until the tomatoes have lost 60 to 70% of the water. Cool. Discard the thyme leaves.

Steps For the parmesan cookie

• On a flat cookie sheet, covered with parchment, fill two 2 inch rings half full with grated parmesan cheese.
• Place in the oven until brown and crispy.

To put it together

• Place the parmesan cookie on plate and add the tomato confit.
• Drizzle the balsamic vinegar and garnish with a single baby dill (cornichon).

This is very tasty. It has a soft and crunchy texture that soothes the sore mouth after chemotherapy. The caramelized sugars open the taste buds of the middle and back of the mouth including the tongue.