Blanch tomatoes in boiling water for 8 seconds. Peel and seed. Cut into four petals. Toss in olive oil, salt and pepper, thyme and garlic. Dry in a 200 Degree oven for one hour on a sheet tray. Alternative: You can buy sundried tomatoes and place them in the pistou with the vegetables. Cut all the vegetables on a bias small bite sized pieces. Blanch the vegetables in salted boiling water. Quickly shock the vegetables in an ice bath. Remove the stems from the basil leaves. Puree the basil leaves along with the ½ cup of olive oil and salt and pepper on high speed until smooth, about 30 seconds. Place in a small bowl and set aside. Heat up the extra virgin olive oil to 130 Degrees. Make sure the pan can hold the four pieces of halibut with out them touching each other. Also, make sure the olive oil covers the halibut all the way to the top. Poach the halibut for 13-20 minutes. Meanwhile, heat up the vegetable stock in a saucepot and add the blanched vegetables to the pot. Season with salt and pepper. Remove from the heat and add the basil pistou. Add the tomato confit petals. Place the vegetable pistou in a bowl. Place the poached halibut on top if the pistou. Garnish with Chiffonade of basil and olive oil.