Olive-Oil-Poached Tomatoes

Name: Olive-Oil-Poached Tomatoes
Total time: 5 h
Yield: Makes about 4 to 6 cups
Ingredients: 12 large beefsteak tomatoes (not too ripe), halved and seeded; Salt and pepper; 3 tablespoons sugar; 10 cloves garlic, lightly crushed; 1/2 bunch thyme; Olive oil (about 1 1/2 quarts)

By Amanda Hesser

Total Time: 5 hours
Rating: (0)
Comments: Read comments

These tomatoes are used for the tomato terrine, although Ureña notes that they are also handy for serving with grilled lamb and chicken. The oil in which the tomatoes are cooked is later used for vinaigrettes and poaching fish.

Featured in: THE ARSENAL

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Ingredients

Yield:Makes about 4 to 6 cups

12large beefsteak tomatoes (not too ripe), halved and seeded
Salt and pepper
3tablespoons sugar
10cloves garlic, lightly crushed
½bunch thyme
Olive oil (about 1½ quarts)

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 175 degrees. Place the tomatoes, cut side up, in a roasting pan just large enough to fit them snugly in a layer (use two pans if necessary). Season with salt and pepper. Sprinkle with sugar, garlic and thyme, then pour in enough olive oil to almost cover the tomatoes. Bake for 4 to 5 hours, until skins are very loose.