OVEN CURED TOMATOES

"This method comes from Larkin Selman, chef/owner of Gautreau's Restaurant in New Orleans. Use these tomatoes in everything from composed salads to vinaigrettes."

6 medium tomatoes (about 3 lbs.)
1 Tbsp. minced garlic
1 Tbsp. chopped fresh thyme
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper

Line a sheet pan with foil and lightly oil it.

Core and stem end of the California tomatoes and cut an X in the bottom. Dip in boiling water for 8 to 10 seconds, then immediately into ice water. Slip the skins off and cut each tomato in half crosswise. Place the tomatoes on the foil on the prepared sheet, cut side down.

Combine the remaining ingredients and rub each tomato half with the mixture.

Place in the oven and turn it to 225 degrees F. Bake for 5 hours, until the tomatoes are soft but retain their shape.

To store, cover with olive oil and refrigerate.

Source: California Tomato Commission