[Modernist Cuisine] Tomato Confit (5•62 and 6•179)

[Anonymous Modernist 210]

I found the tomato confit a fairly simple, but time consuming recipe that makes an intensely flavored dried tomato. I used a majority of my output to make veal stock, but also used some to make a veal Parmesan with mozzarella spheres. 

[Anonymous Modernist 708]

What could I replace glycerol with? I've got glucose, would that do? I'm not sure what its purpose is in this recipe.

[Anonymous Modernist 210]

Glycerine is the same thing as glycerol and is sold at baking shops and some cookware stores. I purchased a small bottle from Sur La Table, I think it was $2-3.

[Anonymous Modernist 708]

I've got all ingredients to make this tomorrow, apart from glycerol / glycerine. Is it possible to make a substitution? Do you know what its purpose is? I can see if I can find it locally, but I doubt it. Not as much stuff in Australia as there is in the states! Edit: Ended up ordering some 'pharmaceutical grade' glycerol from my pharmacy.