Jeekinz
Washing Up
Again, an interviewed chef on Colameco's show created something that I tried to duplicate. So you know, none of these recipes had formulas. I got the 'jist' of what the chef was trying to do, and recreated it.
For the dish you'll need to prepare tomato confit. I use regular store bought romas, evoo, salt, pepper and chopped basil. Like many other things, there are mltiple variations. I like to keep it simple.
Slice the tomatoes in half, and remove the goo and seeds.
Don't forget to remove the little stem part too. Place on a baking sheet, CUT SIDE DOWN. Drizzle with evoo, salt and pepper. Sprinkle on some fresh basil.
Into a 200 degree oven for 2 hours. After 2 hours, flip the tomatoes and continue to cook another 2-2.5 hours. Reseason the cut side at this point.
Final product will look like this.
You can use these in a bazillion ways. Super-ultra tomato flavor! Not acidic either.
For the dish you'll need to prepare tomato confit. I use regular store bought romas, evoo, salt, pepper and chopped basil. Like many other things, there are mltiple variations. I like to keep it simple.
Slice the tomatoes in half, and remove the goo and seeds.
Don't forget to remove the little stem part too. Place on a baking sheet, CUT SIDE DOWN. Drizzle with evoo, salt and pepper. Sprinkle on some fresh basil.
Into a 200 degree oven for 2 hours. After 2 hours, flip the tomatoes and continue to cook another 2-2.5 hours. Reseason the cut side at this point.
Final product will look like this.
You can use these in a bazillion ways. Super-ultra tomato flavor! Not acidic either.