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Oven Cured Tomatoes recipe

This method comes from Larkin Selman, chef/ownerof Gautreau’s Restaurant in New Orleans. Use these tomatoes ineverything from composed salads to vinaigrettes.

Recipe: Oven Cured Tomatoes

6 medium California tomatoes (about 3pounds)
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

  • Core and stem end of the California tomatoesand cut an X in the bottom. Dip in boiling water for 8 to 10seconds, then immediately into ice water. Slip the skins offand cut each tomato in half crosswise.
  • Line a sheet pan with foil and lightlyoil it. Place the California tomatoes on the foil, cut side down.
  • Combine the remaining ingredients andrub each tomato half with the mixture. Place in the oven andturn it to 225°F (105°C). Bake for 5 hours, until theCalifornia tomatoes are soft but retain their shape.
  • To store, cover with olive oil and refrigerate.

    Recipe provided courtesy of the CaliforniaTomato Commission.

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  • Comments

    1 Comment


    Made a batch of these using the oven method. They turned out wonderfully! I’m going to pack ’em in oil and use them in a sun-dried tomato risotto recipe next week. I was a little concerned about anything that required a 12-hour commitment, but it was fine — I took ’em out for an hour or two so I could roast some asparagus, and then put ’em back in — no problem. Thanks for posting this!

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