Fill a medium pot halfway with water and add salt to taste. Bring to a boil over medium heat

Peel <quantity>2</quantity> garlic cloves

Remove the core of <quantity>6</quantity> tomatoes and score an “x” on the bottom of each

Boil the tomatoes for 30s. Transfer to a bowl with cold water until they are cool enough to handle

Peel off the skins of the tomatoes and cut them in half

Remove the seeds of the tomatoes

Transfer the tomatoes to a roasting pan

Break up the garlic cloves and add to the pan. Add <quantity>2<unit>sprigs</unit></quantity> of thyme, <quantity>2<unit>sprigs</unit></quantity> of oregano, <quantity>2<unit>sprigs</unit></quantity> of basil, and <quantity>2</quantity> shiso leaves

Dress with <quantity>1<unit>cup</unit></quantity> of olive oil

Sprinkle <quantity>1<unit>tsp</unit></quantity> of sugar. Season with salt and black pepper to taste

Mix by hand to distribute the seasoning

Cook for 2h at the lowest temperature possible until the tomatoes are reduced and have a deep, caramelized red color

Take the tomatoes with herbs and garlic from the oven. Remove the herbs and garlic and strain the tomatoes through a sieve, transferring them to a bowl. The tomato confit is ready

Remove the core of <quantity>1</quantity> large tomato. Cut it into quarters and remove the seeds

Cut the tomato into small pieces and transfer to a bowl

Finely chop <quantity>½<unit>bunch</unit></quantity> of shiso and add to the bowl

Peel and finely chop <quantity>1<unit>bulb</unit></quantity> of spring onion and add to the bowl

Chop <quantity>2</quantity> halves of the Tomato Confit and add to the bowl

Mix to combine all the ingredients and season with salt to taste. The tomato dip is ready