I have a love-hate relationship with these tomatoes. I love them because they are just the best tomato you’ll ever eat. Concentrated flavor, sweet and a little tart with a hint of thyme ... so damn good. Too good! Which is why I hate them. They are bit on the labor-intensive side, and even if you make a ton, you still end up going through them quickly because you’ll want to put them on everything. Some of my favorite ways to use them are in my Wedge Salad, Skillet Pasta Carbonara, and BLT Panzanella.
Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a small X on the bottom of each tomato.
Put the tomatoes in the boiling water and cook until the skin just begins to wrinkle, about 20 seconds. Plunge into the ice water and let sit until cold. Remove the skin from the tomatoes, halve them lengthwise, and remove the seeds. Put on the prepared baking sheet, cut-side up.
In a small bowl, whisk together ⅓ (
Let the tomatoes cool to room temperature, then transfer to a bowl or jar with a tight-fitting lid. Cover the tomatoes with the remaining olive oil and the oil left from the baking sheet and refrigerate for up to 2 weeks. You can use the tomato oil to cook scrambled eggs or to create a simple tomato vinaigrette with a splash of balsamic, if desired.
© 2019 All rights reserved. Published by Abrams Books.