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      RECIPE TITLE "Roasted Tomatoes and Garlic"
    Recipe from Think Like A Chef by Tom Colicchio. Copyright © 2000 by Tom Colicchio.

    ... more great recipes by Tom Colicchio on our GREAT CHEFS page!

    yields Makes 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juicetime--- difficulty easy


    This recipe leaves you with three distinct, usable parts:
    1. The roasted tomato
    2. The tomato liquid
    3. The roasted garlic

    20 ripe tomatoes, stems and cores removed
    2 large heads of garlic divided into unpeeled cloves
    1/2 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    8 sprigs of fresh thyme


    1. Heat the oven to 350 degrees F. Cut the tomatoes in half cross-wise (through the equator), then place the tomatoes, garlic, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line two large, rimmed baking sheets with parchment paper or aluminum foil. Place the tomato halves on the baking sheets, cut-side down, and then pour any olive oil left in the bowl over them. Divide the garlic and thyme between the baking sheets and bake until the tomato skins loosen, about 20 minutes.

    2. Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275 degrees F. Continue roasting, periodically pouring off and reserving the juices, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow them to cool on the baking sheets. Discard the thyme and transfer the tomatoes and garlic to separate containers. Store the tomatoes, garlic, and reserved tomato juices in the refrigerator for up to 1 week or in the freezer for up to 6 months.

     HOT! We recommend:

    Think Like A Chef Think Like A Chef
    With this book, Tom Colicchio, Chef at Craft and Gramercy Tavern, has set out not to record a restaurant menu but to entice you with the building blocks that are a cook's secrets. He starts with techniques-what is roasting, for example, and do you do it in an oven or on top of the stove? He also gets you comfortable with braising, sauteing, and making stocks and sauces. Next, he discusses useful ingredients-tomatoes for instance-and how to use them in a variety of ways. In a section called Trilogies, he takes three ingredients and puts them together to make one dish that's quick and then another that's a bit more complicated. In the final part of the book, Tom offers simple recipes for components that can be used in countless combinations. Written in Tom Colicchio's own warm and friendly voice, and illustrated with appealing, step-by-step photographs and glorious pictures of finished dishes, this book brings out the master chef in all of us.


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