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Picnic Coleslaw
William Norwich
146 ratings with an average rating of 4 out of 5 stars
146
10 minutes, plus hours' refrigeration
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Preheat your oven to 250 degrees. In a large saucepan of boiling water, blanch the tomatoes for 30 seconds. Remove with a slotted spoon or strainer and immediately chill in a bowl of ice water or rinse under cold running water to stop the cooking. The skins will slip right off. Cut the tomatoes in half, crosswise. Gently squeeze each half to remove seeds.
Oil a 12-by-8-inch or 14-inch oval baking dish and sprinkle with half of the garlic and thyme. Season liberally with salt and pepper. Now arrange the tomato halves, cut sides up, in the dish and baste with the remaining oil. Season generously with salt and pepper and sprinkle with the remaining garlic, thyme and vinegar.
Bake the tomatoes for 2½ to 3 hours. When done, they will be soft and just starting to caramelize but still hold their shape. Spoon the pan juices up over the tomatoes and serve from the baking dish.
Love this! When I made it for the second time, I substituted basil for thyme. Both work well, but thyme is better in my opinion. Another variation is to rest the tomatoes on slices of garlic toast as they bake.
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