This method comes from Larkin Selman, chef/owner of Gautreau's Restaurant in New Orleans. Use these tomatoes in everything from composed salads to vinaigrettes.

Oven Cured Tomatoes

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

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

Recipe provided courtesy of the California Tomato Commission.