Chilled Green Tomato Soup With Tomato Confit

Ingredients

• 12 large plum tomatoes (2 pounds)—peeled, seeded and quartered lengthwise
• 3/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme
• 1 large garlic clove, minced
• 1 tablespoon plus 1 teaspoon sugar
• Kosher salt and freshly ground white pepper
• 1 small artichoke (about 5 ounces)
• 1 1/2 pounds unripe green tomatoes (preferably heirlooms), halved crosswise
• 1 small white onion, finely chopped
• 1 medium shallot, finely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 cup heavy cream
• 1/2 cup ice water
• 1/4 cup finely chopped basil
• 1 1/2 cups mixed yellow and red pear tomatoes, quartered lengthwise

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