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)
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.
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Recipe provided courtesy of the CaliforniaTomato Commission.
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