Olive Oil Poached Tomatoes, YUM!!

One of my favorite appetizers that I like to make for parties are olive oil poached tomatoes. I usually serve them with pesto and a nice burrata cheese spread over crusty Italian bread. The combo is delicious and always goes over very well with our guests.  For those reading that may not be familiar with burrata, it's an Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream.  It's amazing.

Here's how I prepare them

Note: As I've mentioned in other posts, I generally don't measure anything when I cook. I prefer to go by feel and taste. Sorry. 

I start by using nice ripe tomatoes.  Plum tomatoes are best but I go with whatever looks the best at the grocery store. Wash them off, cut them in half and place them in an oven safe dish.  I salt (Kosher salt is my favorite) and pepper them, add crushed fresh garlic cloves and fresh herbs.  I like to use fresh rosemary, thyme and oregano. Once in the dish, I cover the tomatoes and herbs with extra virgin olive oil.

I put them in the oven at 300 degrees and let it cook until the tomatoes are soft (roughly 30 to 40 minutes).  While they are still hot I peel off the skins and toss them.  I also discard the herbs and drain and save the olive oil.  Its packed with infused flavor and I use that for salad dressings and sometimes as a drizzle for bread and caprese salad.

Hopefully you will enjoy this delicious appetizer as much as I do.  Enjoy!