I was reading Jordi Cruz’s book ABaC. There’s a recipe in there of an oven dried tomato. I had some cod loin, some white asparagus and a bunch of really nice tomatoes, so I decided to give it a wirl.
The tomatoes are first peeled. Do not make big
Holes, you want to be able to keep the juices in. After they are peeled, they are tossed genltly in olive oil, salt and sugar. (i added Espelette pepper, I’m french, what do you want from me?) Then you place them in a 115°C for 35 mins, take them out, turn them and place them back in the oven, this time at 70°C for another 40 mins. That was the part I followed the recipe for. After that I took two of the tomatoes and blended them with olive oil and shallots to make some kind of sauce vierge.
For the rest of the plate, I pan roasted a loin of cod, pan roasted some white asparagus, i left some just blanched. I have to say, I recommend it.
