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.
Ingredients
- 12 large beefsteak tomatoes (not too ripe), halved and seeded
- Salt and pepper
- 3 tablespoons sugar
- 10 cloves garlic, lightly crushed
- ½ bunch thyme
- Olive oil (about 1 1/2 quarts)
- Nutritional Information
Nutritional analysis per serving (32 servings)
375 calories; 40 grams fat; 5 grams saturated fat; 29 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 127 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes about 4 to 6 cups
Preparation
- 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.
5 hours
Dining and Cooking