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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Editor's Note: This recipe goes with Daniel Humm and Will Guidara's Manhattan Clam Chowder . Ingredients:
12 cherry tomatoes |
1 tablespoon olive oil |
1/8 teaspoon salt |
1/8 teaspoon sugar |
Directions:
1. Preheat the oven to 200°F. Bring a large saucepan of salted water to a boil. Using a paring knife, mark a shallow X on the bottom of each tomato. Add to the boiling water for 3 to 4 seconds. Immediately transfer to an ice bath and, once cool, remove the skins with a paring knife, being careful not to cut into the flesh. Toss the peeled tomatoes in the olive oil, salt, and sugar. Place on a rimmed baking sheet lined with parchment paper and bake for 1 1/2 hours, until the tomatoes are slightly shriveled and about one-quarter of their original size. Cool to room temperature and refrigerate in an airtight container for up to 3 days.
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