This recipe is adapted from Thomas Kellers “Bouchon” (Artisan, 2004). It makes 24 servings with the following ingredients: 12 tomatoes, 1/2 cup extra-virgin olive oil, coarse salt and freshly ground black pepper, and 2 teaspoons chopped fresh thyme. The directions are as follows: 1. Preheat the oven to 250 degrees. Bring a large pot of water to a boil. Using a sharp paring knife, cut out and discard the stem end of each tomato; score the bottom. Place the tomatoes in a large bowl. 2. Pour the boiling water over the tomatoes; let sit until the skins are easily peeled, about 15 seconds. Drain the tomatoes and cover with ice. 3. When the tomatoes are cool enough to handle, peel them. Arrange them cut side up on a parchment-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme. 4. Bake until the tomatoes are halfway dried out, about 5 to 6 hours. Let cool completely. Transfer the tomatoes to a storage container; pour the oil from the baking sheet over them. Refrigerate for up to 1 week.
26.04.2023 @ 23:23
This recipe is adapted from Thomas Kellers “Bouchon” (Artisan, 2004). It makes 24 servings with the following ingredients: 12 tomatoes, 1/2 cup extra-virgin olive oil, coarse salt and freshly ground black pepper, and 2 teaspoons chopped fresh thyme. The directions are as follows: 1. Preheat the oven to 250 degrees. Bring a large pot of water to a boil. Using a sharp paring knife, cut out and discard the stem end of each tomato; score the bottom. Place the tomatoes in a large bowl. 2. Pour the boiling water over the tomatoes; let sit until the skins are easily peeled, about 15 seconds. Drain the tomatoes and cover with ice. 3. When the tomatoes are cool enough to handle, peel them. Arrange them cut side up on a parchment-lined baking sheet. Drizzle with olive oil; season with salt, pepper, and thyme. 4. Bake until the tomatoes are halfway dried out, about 5 to 6 hours. Let cool completely. Transfer the tomatoes to a storage container; pour the oil from the baking sheet over them. Refrigerate for up to 1 week.