This is a good way to use tomatoes that are less than perfect, as the baking intensifies their flavor, and honey enhances their sweetness. They make lovely accompaniments to meat, chicken, or fish, or use them when steaming en papillote (see page 215). The tomatoes can be refrigerated in an airtight container up to three days.
Recipe information
Yield
Makes 24 pieces
Ingredients
Preparation
Step 1
Prepare tomatoes Heat oven to 275°F and prepare an ice-water bath. Blanch and peel tomatoes (page 381). Cut tomatoes in half and scrape out seeds, then cut halves in half. Transfer to a bowl and toss with the thyme, honey, oil, and salt to combine. Arrange in a single layer on a parchment-lined baking sheet.
Step 2
Bake Bake until slightly shrunken and almost dry, about 2 hours. Check after 1 hour; if they are turning too dark, reduce temperature to 225°F. Remove from oven; let cool before using or storing.
