Oil-Poached TomatoesGentl & Hyers
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound plum tomatoes (about 6), halved, cored
1 head of garlic, cloves separated
2 sprigs rosemary
2 sprigs thyme
1 cup olive oil
1 teaspoon kosher salt
Preparation
Step 1
Preheat oven to 300°F. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
Step 2
Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let cool slightly, then slip off skins. Discard herbs.
Step 3
DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.
