To make the oxtail, place a heavy bottomed casserole dish over medium-high heat, pour two tablespoons of olive oil into the pot and heat until nearly smoking. Season the oxtail with salt and pepper, then in batches, brown the oxtails on all sides, remove to a plate and reserve. Add another tablespoon of olive oil, if necessary, and then the tomato paste, vegetables and spices; stir to caramelize. Add both wines and stock and reduce by half. Add the oxtails back to the pot, cover and cook in an oven pre-heated to 325 degrees, occasionally turning until fork tender (3-3 ½ hours). Remove the pot from the oven and allow the oxtails to cool in the braising liquid overnight.
The next day, reheat the covered pot of oxtails to a simmer then transfer the oxtails to a clean working surface and pick clean. Toss with one tablespoon of olive oil, season and reserve.
To make the pickled shallots, bring all ingredients but the shallots to a simmer in a small sauce pot. Remove from heat and reserve. Brush the shallots with olive oil and sear on a grill pan over high heat. Transfer seared shallots to a Mason jar, add the pickling liquid and store for up to one week.
Preheat oven to 250 degrees. Bring a large pot of water to a boil and prepare an ice bath. Remove the stem end of the tomatoes and slice through the skin on the opposite end. Slip the tomatoes into the boiling water and watch for the skin to peel back (approximately 30 seconds). Immediately plunge tomatoes into an ice bath to arrest cooking and peel when cool. Cut the tomatoes into quarters lengthwise using a paring knife and remove the seeds, leaving only the petals. Line a baking sheet with parchment paper and brush with 2-3 tablespoons of olive oil. Distribute half the herbs, shallots and seasoning evenly and layer the tomato petals over smooth side up. Brush over all with another two tablespoons of olive oil and the remaining herbs and shallots. Bake on the middle rack of the oven, checking after 45 minutes. Continue roasting, turning every 15 minutes until the tomatoes have concentrated and reduced in size by half. Chill and store in a sterile container and top with the remaining olive oil.
To finish the confiture, combine diced tomato petals, additional herbs, pickled shallots, preserved lemon, picholine, aged balsamic and freshly ground black pepper. The finished confiture may be stored in the refrigerator for up to one week. To plate, form a quenelle of confiture on six small plates or tasting spoons. Top with the oxtail, pine nuts and a small garnish salad of frisée.