PRESERVED TOMATOES WITH LEMON THYME
Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
- Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
- Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
- Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.
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Eliana Abraham
[email protected]These tomatoes are a great value for the price.
Aminjan Daryab
[email protected]I followed the recipe exactly, but my tomatoes didn't turn out as well as I hoped.
Usama Baloch
[email protected]These tomatoes are a bit too tart for my taste.
Victorino Chavez
[email protected]I love the way these tomatoes look in a jar. They're so colorful and inviting.
Nazmul Hosain
[email protected]These tomatoes are a great way to use up extra tomatoes from your garden.
BM SajjaD
[email protected]I'm not a huge fan of tomatoes, but these preserved tomatoes are delicious. I've been eating them on everything from salads to sandwiches.
Raul Marrero
[email protected]These tomatoes are so easy to make. I just threw them in a jar with some lemon, thyme, and olive oil, and they were ready to eat in a few days.
Imdad Malik
[email protected]I love the flavor of these tomatoes. They're so bright and tangy, and the lemon and thyme add a really nice touch.
Ayla Henderson
[email protected]These preserved tomatoes are amazing! I made them last summer and they were a huge hit at our Labor Day party. I'm definitely making them again this year.