Oil-Poached Tomatoes Recipe

Oil-Poached Tomatoes Recipe

  • 1 pound plum tomatoes (about 6), halved, cored
  • 1 head of garlic, cloves separated
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 cup olive oil
  • 1 teaspoon kosher salt
  1. Preheat oven to 300°F. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
  2. Bake tomatoes until they are soft and skins begin to shrivel, 35-45 minutes. Let cool slightly, then slip off skins. Discard herbs.
  3. DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.
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