Oven Dry Roasted Tomatoes, 6/14/12 - KATV - Breaking News, Weather and Razorback Sports

Oven Dry Roasted Tomatoes, 6/14/12

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Chef Mark Abernathy    Loca Luna & Red Door

 

Note: If you're gonna do this, do a bunch.

 

Preheat Oven to 325

 

5 to 8 lbs ripe plumb or small (plumb sized) home grown tomatoes

     Cut in half length wise & remove the seeds

½ cup extra-virgin olive oil

2 heads garlic   cloves separated but not peeled

10 - 12 sprigs fresh thyme sprigs

 

Coat a rimmed roasting pans with heavy layer of olive oil. Place the tomato halves cut side down. Make a small slice in the top of the tomato. Sprinkle with salt and pepper. Spread the unpeeled garlic cloves and thyme sprigs around the tomatoes. Bake in the middle of the oven for 1 hour. Turn the tomatoes over and bake another hour. Discard the thyme & let the pans cool.

 

Peel the garlic and place it and the tomatoes in a container (glass jars work well) add enough olive oil to cover one inch.

 

Refrigerate for a month or freeze for 6 months.

 

Great on brochettes, in sauces, salads or antipastos.  

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