Oil Poached Tomatoes

Yesterday at the Yachats' farmer's market I can across these beautiful small tomatoes. They were sold in a big bin with just a touch of dirt and green tops on them. I have been eating them like candy and being that they were so ripe I wanted to do something with them right away. I found this recipe in the "bon app├ętit", August 2013 issue. With just a minimal amount of ingredients and a little bit of time these came out of the oven bursting with flavor. Great tangy filled goodness that can be used as a condiment or added to sauteed vegetables, salads, pasta or cooking grains.


1 lb small red tomatoes
1 head of garlic, (peeled and separated)
2 sprigs of rosemary
2 sprigs thyme
1 cup olive oil
1 teaspoon kosher salt

To prepare:

Preheat oven to 300°. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.

Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let cool slightly, then slip off skins. (They will remove very easily). Discard herbs. Cover tomatoes and oil and keep chilled.


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