PERREAULT Magazine September 2014 - Page 96


Perreault Magazine - 96 -

"Slow-Baked Tomatoes"

Healthy . Natural . Organic .


3 medium tomatoes

6 cloves garlic

6 sprigs thyme

3 tablespoons olive oil

Kosher salt and pepper



Heat oven to 300° F.


Slice the tomatoes in half and squeeze out the seeds. Place the tomatoes, cut-side up, in a small baking dish and scatter on the garlic and thyme. Drizzle with the oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Bake until the tomatoes

1.In a small saucepan combine first 7 ingredients over medium heat. Whisk to incorporate honey. Let mixture come to a simmer. Simmer for about 15 minutes until slightly thickened, stirring occasionally.

2.Meanwhile, prepare the scallops by removing the side muscle, if necessary. Rinse and pat dry. Coat very lightly with olive oil, then season with salt and pepper.

3.Once glaze is reduced, heat butter and 1 tablespoon olive oil in a large pan over high heat. Sear scallops for about 1½ minutes per side, until a brown crust forms.

4.Garnish with tangerine slices and red crush peppers to taste.

Serves: 6

Prep time: 5 mins

Cook time: 2 hours

Calories: 78