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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Precision immersion circulator for sous vide cooking
Instant-read thermometer — essential for any technique requiring precise temperature control
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Precision immersion circulator for sous vide cooking
Instant-read thermometer — essential for any technique requiring precise temperature control
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Wash and dry the tomatoes well
Cut into thick slices or quarter if they are smaller cherry tomatoes Arrange the tomatoes in a single layer in a non reactive baking dish that can with stand heat above 350 Sprinkle salt and sugar over the tomatoes, feel free to add more or try smoked salt for additional flavours Tuck the garlic under the tomatoes, sheltering they & ensuring they don't dry out during baking Tuck the aromatic herbs under the tomatoes, ensuring all the liquids that escape the tomatoes get a chance to mingle with the herb flavours. Gulg in the pan enough extra virgin olive oil to come at least 1/4 - 1/2 way up the bottom layer of the tomatoes, the amount will vary depending on how larger your pan is. The tomatoes will shrivel & there will be some tomatoe juice in the pan after baking. Add it all to a single jar and store. In the fridge. Use to top fresh bread with good cheese, on cottage cheese or pasta. Or serve on a platter for guest to self serve & dip into at will.