
CCD's Roasted Tomatoes
Recipe courtesy of Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Ingredients
- roma tomatoes - 20 ea.
- garlic - 1 Tbsp., minced
- extra virgin olive oil - 1/2 cup
- thyme sprigs - 6 ea., picked
- salt - 2 Tbsps.
- FGBP - 10 grinds from the mill
- sugar - 1 tsp.
Instructions
Procedure:
- Peel Tomatoes
- Slice into Rounds 1” thick, usually 3 rounds per tomato
- Same process works if cut into wedges or halves
- Uniformity is extremely important
- Place tomatoes in bowl, sprinkle in all other ingredients & Toss
- Line up on a roasting rack. Tomatoes can be touching and tight but single layer
- Place in a 200 degree convection oven and roast for 2 ½ - 3 Hours
- Final tomatoes to have a concentrated gummy look without dark browning or drying to a crisp