Oven Cured Tomatoes
This method of oven-curing tomatoes comes from Larkin Selman, chef/owner of Gautreau's Restaurant in New Orleans. Use these tomatoes in everything from composed salads to vinaigrettes.
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
- 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.
- Line a sheet pan with foil and lightly oil it. Place the California tomatoes on the foil, cut side down.
- 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.
- To store, cover with olive oil and refrigerate.
Recipe provided courtesy of the California Tomato Commission.