When I discovered these tomatoes a few years ago, I thought they were brilliant. So easy yet so decadent and versatile, they make any meal special. They have become a staple in our fridge ever since. If Thomas Keller uses it in his restaurant, it has to be good.
Here are just a few ways you can use these:
On the side of eggs or omelette’s
On the side of fish, chicken or meat
On a burger
On homemade pizza
Mixed in brown rice or quinoa, or any other grain
Spread on to bread
To finish a sauce
When you are having a large group over for dinner, they make a great addition to the table.
Voila, I hope they will serve you as much as they have for us! If you have other ideas on how to use them, please comment below!
- 12 plum tomatoes
- 1/2 cup extra virgin olive oil
- sprinkle of course sea salt and pepper
- 3 sprigs of fresh thyme, stems removed
- Pre-heat oven to 250 degrees
- Bring a large pot of water to boil.
- With a paring knife, cut a small X on top opposite of stem, which you should cut off too.
- Drop tomatoes into boiling water and blanch for 15 seconds, or until the skin easily removes.
- With a slotted spoon remove and place tomatoes in ice to stop the cooking process.
- Line a baking sheet with parchment paper.
- Once the tomatoes have cooled, remove from the ice and peel them.
- Cut them in half lengthwise and place cut side up on the lined baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper and thyme.
- Place the sheet in the oven and cook for 5-6 hours.
- Tomatoes will shrink but should still be moist.
- They can be left in fridge in a sealed container with it's oil for up to a week.
- Sometimes due to time constraints I have skipped the peeling part of the recipe and just cut them and placed them in the oven with the olive oil and seasoning, still comes out great!