Candied Heirloom Tomatoes
Serve this dish with Individual White Corn and Chèvre Puddings.
Preheat oven to 300° F. Cut each tomato into wedges or chunks. Toss with the olive oil and sprinkle with salt. Spread out on a sheet pan and roast for 2 1/2 to 3 hours or until caramelized and sticky, but still a little juicy.
Recipe by, PCC Chef
Source: PCC Fresh, August 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.