Tomato “Petals”

• 4 Roma tomatoes
• 1 Tbsp. olive oil
• ½ tsp. salt

Score a cross into the skin of the tomatoes opposite the stem, blanch them, shock in ice water and peel. Remove the pulp and ribs inside of the tomatoes (and reserve for tomato water) and cut the remaining fleshy part in half to make two large petal shapes per tomato. Season petals with olive oil and salt in a bowl.

Lay seasoned petals on a parchment-lined sheet tray. Cook in a 120°F (5