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Preserved Tomato Halves

Recipe Summary

Yield: Makes 30 tomato halves

Ingredients

Ingredient Checklist

15 ripe plum tomatoes

Coarse salt

1 tablespoon sugar, for dusting

1/4 teaspoon crushed red pepper, flakes

2 cloves garlic, thinly sliced

2 tablespoons extra-virgin olive oil

Gallery

Preserved Tomato Halves

Recipe Summary

Yield: Makes 30 tomato halves

Preserved Tomato Halves

Preserved Tomato Halves

Preserved Tomato Halves

Recipe Summary

Yield: Makes 30 tomato halves

Recipe Summary

Yield: Makes 30 tomato halves

Yield: Makes 30 tomato halves

Makes 30 tomato halves

Ingredients

Ingredients

  • 15 ripe plum tomatoes
  • Coarse salt
  • 1 tablespoon sugar, for dusting
  • 1/4 teaspoon crushed red pepper, flakes
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.

Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.

When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.

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All Reviews for Preserved Tomato Halves

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Reviews:

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Most Helpful

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All Reviews for Preserved Tomato Halves

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest