2Prepare the yellow tomatoes with a little red dates, a round of oil, and a pinch of salt.
3Mix and go in the oven or air fryer.
4In the blender cup, combine the almonds with 400 ml of cold water, the garlic cloves, and a pinch of salt.
5Blend at maximum power for 1 minute until a homogeneous liquid is obtained.
6Transfer the sauce to a saucepan and heat gently until it reaches a boil, becoming creamy.
7Clean and halve the tomatoes, transfer them to a baking dish, season with plenty of oil and a pinch of salt, and cook at 160 degrees for 15 minutes, stirring halfway through cooking.
8Once ready, crush them with a spoon to release the juice and stir.
9Cook the pasta, reserving a glass of cooking water.
10Cream the linguine with a little sauce, using the cooking water to make it fluid.
11Complete the dish by pouring more cream over the pasta and adding the confit tomatoes on top and a sprinkle of fresh thyme.