Aubergine fondant with tomato confit and avocado coulis - the recipe

Serves 4Tomato confit4 ripe tomatoes (ideally plum tomatoes)sugarsalt and freshly ground black pepper2 sprigs of thyme1 clove of garlic, peeledolive oilPreheat the oven to 80° C/160° F. Place the tomatoes in a pan of boiling water for 60 seconds. Remove and refresh in cold water for a few seconds then remove the skins. (LCB Top Tip: if you remove the cores first using a small s