Complicted receipe originablly from Heston Blumenthal. Only ingredients are listed here so as to respect copyright.
Bring a pan of water to the boil and blanch the tomatoes for 10-15 seconds. Plunge them into iced water and drain. Skin, halve and seed the tomatoes (reserving the pulp for another use).
Preheat the oven to 50?C/120?F or have a heat lamp to hand. Lay the tomato halves on baking trays cut-side up and sprinkle salt and sugar over them. On each tomato place 1 strip of bay, 1 slice of garlic and 1 small piece of thyme. Drizzle olive oil over them and place in the oven or under the heat lamp for 6-8 hours, turning occasionally, until dried but still pliable and plump.
Cut the dried tomatoes into julienne. Store in a covered container with the oil from the baking trays.
Needed to complete the epic recipe "Best End of Lamb"
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.5mg | 1 % | |
Potassium 670.5mg | 18 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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