OLIVE-OIL-POACHED TOMATOES
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.
Provided by Amanda Hesser
Categories side dish
Time 5h
Yield Makes about 4 to 6 cups
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 1201, UnsaturatedFat 108 grams, Carbohydrate 13 grams, Fat 130 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 18 grams, Sodium 750 milligrams, Sugar 9 grams
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