Vaughn made some great tomatoes (8 large ones) for the wood fired oven.
Take tomatoes and slice them in half and fry cut side in hot olive oil. Keep them well separated, not crowded so they brown, not steam. Do not move them, let them brown for about 4 minutes. Ours were well seared, more black than brown.
They were then allowed to cool and placed seared side up in a roasting dish.
A good wine vinegar (1/4 to 1/2 cup) was used to deglaze the pan. Then this mixture (~1t) was put into each tomato half and they were topped with fresh herbs. (We used basil, with thyme, rosemary and parsley, whatever you have)
They were roasted in the WFO for about 1/2 hour. Great hot and cold later too!
Re: Seared Tomatoes
Here's a better pic of the tomatoes dish...last time half eaten before pic!
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