Oven-dried tomatoes

Oven-dried tomatoes

By
From
Fish Kitchen
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
8 ripe plum tomatoes
2 garlic cloves, peeled and sliced
2 thyme sprigs, picked and chopped
100ml olive oil
caster sugar, to taste
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 110°C. Bring a large pan of salted water to a simmer on a medium heat. Immerse the tomatoes in the water for 20 seconds and then remove with a slotted spoon and plunge straight into a bowl of iced water to cool quickly. Take out the tomatoes and peel away the skins.
  2. Quarter the tomatoes lengthways. Using a small knife, cut out the core and seeds and lay the tomatoes cut side up on a foil-lined tray. Sprinkle over the garlic, thyme and olive oil, then season with salt, pepper and sugar. Place in the oven for 1 hour, then turn the tomatoes over and cook for a further 45 minutes.
  3. If not using straight away, layer the tomatoes in a tub or jar and cover with olive oil. They will keep in the fridge for up to a week.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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