Pairings Cookbook: Oven-Dried Tomato Recipe
by Exploratorium Staff • August 17, 2015
If you weren't able to join us last week for Pairings, then you missed a deadly, delicious conversation about nightshades like potatoes, tomatoes, and eggplant. But have no fear, Pairings will be back next month to talk salt. In the meantime, enjoy this recipe for Oven-Dried Tomatoes by Chef Loretta Keller.
(Photo by Amy Snyder/Exploratorium)
Oven-Dried Tomato Recipe
12 ripe medium tomatoes, cored and halved crosswise (about 3 lbs.)
2 tablespoons extra-virgin olive oil
A generous pinch of salt and some freshly ground pepper
4 thyme sprigs, (optional: 4 winter savory sprigs)
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper, or use a non-stick baking pan. Arrange the tomatoes, cut side down, on the sheet and drizzle with olive oil. Season and scatter herbs on top.
Roast for 20 min., or until the tomato skins begin to wrinkle. Remove the sheet from the oven and carefully pull off the skins. Pour off and reserve the accumulated liquid. Reduce heat to 250° and return the sheet to the oven for 1.5–4 hours more, until the tomatoes are leathery on the outside and slightly wet on the underside. Discard herbs and lightly salt to taste.
