by Jimmy Cocktail
14. January 2011 06:14
I actually learned this technique from Chef Hump Astorga who now works at Chrysalis Vineyards. It is an excellent way to make up for the lack of good tomatoes in the winter. You can almost always find fresh plum or Roma tomatoes in the mega marts and this technique really helps to concentrate the flavor. They can be stored in the refrigerator for about a week after roasting so these can easily be made ahead of time and the skins slipped of when your ready to use them.
Oven Roasted Plum Tomatoes
6 fresh plum or Roma tomatoes
1/4 cup olive oil
1 Tbs kosher salt
6 fresh basil leaves
Preheat the oven to 200 degrees F. Core the tomatoes with a sharp knife. Place in a bowl and toss with the oil and salt. stuff a basil leaf in the center of each tomato (where the core was). Lay the tomatoes on a rack in a roasting pan for 4 hours or until the skins crack and blister and the skins look slightly charred. Remove from the oven and cool. Peel the skins off before use.
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