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Slow Roasted Tomatoes

Slow Roasted Tomatoes
Slow Roasted Tomatoes

These Slow Roasted Tomatoes are great on top of Bruschetta with homemade Ricotta.

 Slow Roasted Tomatoes

10 ripe medium-large tomatoes

Coarse salt (Fleur de sel)

½ cup olive oil


 Heat the oven to 300 degrees. Fill a large bowl with ice and water. Core the tomatoes and use a sharp knife to score the bottoms with an X. Blanch a few tomatoes at a time for 20 to 30 seconds in boiling water. Remove and shock in ice water for 2 min. Peel tomatoes and place in a bowl .Quarter the tomatoes and remove the seeds and interior flesh so that just the thick outer layer is left. Lay tomatoes pieces seeded side down on a 13 x 18 inch rimmed cookie sheet. Press down slightly to flatten. Sprinkle with coarse salt and cover with the olive oil. Don’t worry if they are crowded together they will shrink while cooking.

 Roast tomatoes until they are shrunken to one- third their original thickness, 2 ½ to 3 hours.

You may need to remove the tomatoes in stages, as some will be done before others. If the edges are turning black, reduce oven temperature to 275 degrees. When done, they’ll be wrinkled, flat and thin, but will retain their moisture inside. They will be the color of brick red.

 Let the tomatoes cool and then store them in a refrigerator (covered in olive oil) for up to two weeks or freeze up to 3 months .

Check out 5 Benefits of Eating and Growing the Best Tomatoes Ever from Yard Day http://bit.ly/2cSwhtB