Tuesday, October 16
Olive Oil Poached Tomatoes
Yields 1 quart poached tomatoes
Full time: 20-30 minutes
You will need:
1 quart cherry tomatoes, remove any stems or leaves
2 cups olive oil
1/4 cup dried basil
1 tbsp minced garlic
1 tsp salt
Let us begin:
Start by washing your tomatoes and making sure they are extremely dry.
In a high sided saute pan or medium stock pot mix olive oil, garlic, basil, and salt.
Turn heat to a medium and bring it to a nice low poaching temperature, you'll know you have reach the right temperature when bubble begin to appear and filter out of the minced garlic.
Keep an eye on oil temperature, you do not want it to start to boil, adjust cooking temperature if needed.
Gently add tomatoes into the oil and cook until their skins begin to wrinkle and split, approximately 5-8 minutes, for smaller tomatoes. 10-12 for larger.
Once tomatoes begin to wrinkle and split remove from oil and place on a paper towel to drain off excess oil for 1-2 minutes.
Plate and serve immediately, enjoy!