Chef Sean Rudy, High Hampton Inn
Ingredients
8 ea. Tomatoes (large, not cored, cut in half vertically)
1 Tbsp. Salt
1 Tbsp. Black Pepper (freshly ground)
¼ cup Extra Virgin Olive Oil
1 Tbsp. Garlic (minced)
8 tsp. Coriander (ground)
Instructions
Preheat oven to 200 degrees, line a sheet pan with parchment paper. Do not overlap.
Place the tomatoes cut side up evenly on the baking sheet. Season with the spices and salt on the cut side. Drizzle the olive oil over the top. Rub a little garlic on each tomato.
Bake for 8 to 12 hours or until the tomatoes have collapsed and shriveled to about ¼ inch thick. They should be moist inside. Cool completely, then refrigerate .
Tomatoes may be frozen or refrigerated for later use in airtight containers
