Oil-Poached Tomatoes Recipe
Now that summer is here and the abundant sunlight is making everything grow huge and delicious I can’t wait for summer heirloom tomatoes to hit my Full Circle order.
One of my favorite things to do with all summer tomato varieties is to make slow-roasted tomatoes. Roasted low and slow at 200° until they are soft, shriveled, chewy and concentrated with tomato flavor turns even mediocre tomatoes into flavor-packed delights.
Easily stored in olive oil, they can be canned to enjoy year round or just kept in the fridge as a summer staple. If you’re not into running your oven for three hours or are looking for a more delicate tomato dish to accompany a pasta salad, roasted vegetables or cooked grains, try this oil-poached tomatoes recipe:
These tomatoes are packed with flavor and soft enough to spread on toasted bread for sandwiches or drop into summer soups for a blast of tomato essence.
- 1lb plum tomatoes, or larger hothouse tomatoes, about 6
- 1 head garlic, cloves separated
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cup olive oil
- 1 tsp kosher salt
- Preheat oven to 300°.
- Halve and core plum tomatoes, if you're using other tomatoes, they may not need to be cored.
- Toss ingredients in a large baking dish and spread tomatoes out so they have room between them.
- Bake until tomato skins begin to shrivel, about 40-45 minutes.
- Let cool enough to touch, then slip off skins. Discard herbs. Cover and chill.
- Makes great addition to salads or side to grilled meats.
- Store in a jar covered in olive oil.
Recipe adapted from Bon Appétit
photo credit: rosefirerising via photopin cc