Monday, August 5, 2013

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.

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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