Oven-Roasted Tomatoes
By Thomas Keller
In this recipe the tomatoes are only partially dried so they retain some of their juices, but they can be cooked longer for a drier tomato. Be sure to use the highest quality tomatoes for the best results. Use the tomatoes as a garnish in soups, on salads and sandwiches, or in pastas.
Ingredients
10 Roma (plum) tomatoes, peeled and halved lengthwise
1/2 cup extra-virgin olive oil
1/2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
2 tsp. minced thyme
Preparation
Heat the oven to 250°F.
Arrange the tomato halves, cut side up, in an All-Clad 6-quart sauté pan. Drizzle the tomatoes with the olive oil and sprinkle with salt, pepper, and thyme.
Place the pan in the oven and cook for 3-1/2 hours to partially dry the tomatoes. They will shrink in size but should still be moist. Remove from the oven and let cool in the pan.
If the tomatoes will be stored, layer them in a storage container and pour the oil remaining in the pan over the top. If the tomatoes are to be used in a dish, such as pasta, they can be cut into the desired shape and added cold to the dish. As an accompaniment to another dish, the tomatoes can be warmed in a 325°F oven before serving.
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