This recipe is taken from “Bouchon” by Thomas Keller (Artisan, 2004). It makes 24. Ingredients include 12 tomatoes, 1/2 cup extra-virgin olive oil, coarse salt and freshly ground pepper, and 2 teaspoons of fresh chopped thyme. The directions involve boiling the tomatoes, peeling them, seasoning them with olive oil, salt, pepper, and thyme, and then roasting them for 5-6 hours until dried. The tomatoes can be stored in a container with the oil for up to a week.
Collin
26.04.2023 @ 23:21
This recipe is taken from “Bouchon” by Thomas Keller (Artisan, 2004). It makes 24. Ingredients include 12 tomatoes, 1/2 cup extra-virgin olive oil, coarse salt and freshly ground pepper, and 2 teaspoons of fresh chopped thyme. The directions involve boiling the tomatoes, peeling them, seasoning them with olive oil, salt, pepper, and thyme, and then roasting them for 5-6 hours until dried. The tomatoes can be stored in a container with the oil for up to a week.