0:04
hi I'm Chef John brantlee and anyone who
0:06
grows their own Tomatoes knows that at
0:08
peak season you have such an abundant
0:10
amount of tomatoes you really don't know
0:12
what to do with them I'm going to show
0:13
you a way to take those tomatoes and
0:15
preserve them to use throughout the year
0:17
what we're going to do is simply cut off
0:19
the top and then slice the Tomato
0:23
lengthwise you're going to need a sheet
0:25
pan with some parchment
0:28
paper we're just going to line these
0:32
up and what we're going to do is we're
0:34
going to top it with a drizzle of olive
0:44
oil we going to put a little bit of salt
0:47
the reason you want to use the salt here
0:49
is we're trying to cook the water out of
0:51
the Tomato so the salt will help break
0:53
that down it's going to extrude the
0:55
water from the fruit and when it Cooks
0:57
in the oven it's going to help it to get
0:59
drier and car noriz the sugars we're
1:01
going to add a little bit of
1:05
pepper just a small amount of sugar this
1:08
is just going to help take some of the
1:10
acidity away and make it just a little
1:12
sweeter and then we're going to use an
1:14
herb called herbs to prants herbs of
1:16
pant is a mix of Rosemary lavender thyme
1:21
basil you want to make sure that you rub
1:24
the herb the dry herb in either the palm
1:26
of your hand or between your two fingers
1:28
this is going to get the oil coming out
1:29
out and it's going to really heighten
1:33
flavor what we're going to do is we're
1:35
going to take this we're going to put it
1:36
in a 325 degree oven for about 45
1:43
hour this is going to be your end result
1:46
um what we've done now is we've taken a
1:48
tomato and we've caramelized the sugars
1:51
we've cooked out the moisture um it's
1:53
going to have a really bright vibrant
1:56
flavor they're very versatile they're
1:58
wonderful on salads they're great in a a
2:00
stew just layer out some nice mozzarella
2:03
top it with the Tomato some fresh basil
2:05
a little drizzle of olive oil it's
2:07
beautiful I enjoy using them all
2:09
throughout the year at my restaurant and
