OLIVE-OIL-POACHED TOMATOES

Olive-Oil-Poached Tomatoes image

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

Time 5h

Yield Makes about 4 to 6 cups

Number Of Ingredients 6

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)

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