Today’s post is short, though the end product gets sweeter the longer you cook them. This is a variation of Tomatoes Provençal, and are not much more than a garnish. They are a very tasty garnish though, and will add the perfect accent to your grilled meats for the holiday.
I’ve cooked these as long as 10 hours overnight in a convection oven set to its lowest temperature. This version lowers that cooking time substantially, but will still set off some fireworks in your mouth. Try smearing some on your grilled steak or pork like a tomato jam, or just pop one whole into your mouth. Happy 4th, everyone!
- 4 plum tomatoes
- 1 Tbsp. kosher salt
- 1 clove garlic, mashed to a paste or minced as finely as possibly
- 2 tsp. honey
- 1 tsp. dried oregano
- 1/2 tsp. fresh ground black pepper
- 1/4 c. plain bread crumbs
- Wash your tomatoes, and take off a very thin slice from either end, enough to allow the tomato to stand up straight. Slice these in half horizontally.
- Toss the tomatoes with the salt in a bowl, then put them in a colander. Allow the tomatoes to drain over the bowl, giving them a toss every 15 minutes.
- After an hour, discard the juice in the bowl and wipe it clean. Place the tomatoes back in the bowl, and toss with the garlic, honey, oregano, and pepper.
- Place the tomatoes, end-sides down, on a baking sheet lined with parchment paper. Evenly sprinkle the bread crumbs over the tomatoes.
- Set your oven to 250 degrees and place the tomatoes in the oven. Rotate the pan after an hour and begin checking the status every 30 minutes. The longer and lower you cook them, the sweeter your end result. Serve warm or at room temperature.
- In the overnight version I mention at the top of this post, these tomatoes come out like slightly juicy sun-dried tomatoes, and can be substituted for many dishes that call for those (omit the bread crumbs if you try that).