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Govind Armstrong’s Roasted Tomatoes
Recipe Summary
Yield: Makes 24 tomato “petalsâ€
Ingredients
Ingredient Checklist
6 plum tomatoes
2 tablespoons extra-virgin olive oil
5 sprigs fresh thyme
4 sprigs fresh basil
Coarse salt and freshly ground black pepper
Gallery
Govind Armstrong’s Roasted Tomatoes
Recipe Summary
Yield: Makes 24 tomato “petalsâ€
Gallery
Govind Armstrong’s Roasted Tomatoes
Govind Armstrong’s Roasted Tomatoes
Govind Armstrong’s Roasted Tomatoes
Recipe Summary
Yield: Makes 24 tomato “petalsâ€
Recipe Summary
Yield: Makes 24 tomato “petalsâ€
Yield: Makes 24 tomato “petalsâ€
Makes 24 tomato “petalsâ€
Ingredients
Ingredients
- 6 plum tomatoes
- 2 tablespoons extra-virgin olive oil
- 5 sprigs fresh thyme
- 4 sprigs fresh basil
- Coarse salt and freshly ground black pepper
Directions
Preheat oven to 300 degrees.
Bring a medium saucepan of water to a boil. Prepare an ice-water bath. Add tomatoes to boiling water and cook 30 seconds. Drain and immediately transfer to ice-water bath until cool; drain.
Cut a 1/4-inch piece from the bottom of a tomato so that it will stand upright. Starting at the top of the tomato, cut 4 petal-shaped fillets using a downward motion with a paring knife to remove the flesh from the seeded core; discard core. Repeat process with remaining tomatoes.
In a large bowl, toss the tomato petals together with the oil, thyme, and basil; season with salt and pepper. Transfer to a nonstick baking sheet; roast until caramelized, about 45 minutes. Serve hot or cold. Store in a covered container, refrigerated, up to 1 week, if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Govind Armstrong’s Roasted Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Govind Armstrong’s Roasted Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
