Oven Cured Tomatoes

Use these tomatoes in everything from composed salads to vinaigrettes.

Ingredients:

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 black pepper

Preparation:

Core the 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 degrees F. Bake for 5 hours until the California tomatoes
are soft but retain their shape. To store, cover with olive oil and
refrigerate.

Source: Larkin Selman, chef/owner of Gautreau's Restaurant in New
Orleans