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1. Cut out the eye of the tomatoes using a sharp pointed knife, and then cut a criss cross through the skin on the opposite side of the tomato from where the eye was.
2. Heat a saucepan that is deep enough to submerge the tomatoes with boiling water, drop the tomatoes into the boiling water for 8 to 10 seconds. Remove from boiling water and put into ice water to stop any cooking. Peel the tomatoes.
3. With a sharp knife quarter the tomatoes, removing the white core. . Place on a non-stick baking mat with the flesh side down, seeds facing up. Sprinkle with the shallots, garlic, tarragon, chives and sea salt followed by drizzling with the olive oil.
4. Cook in the oven at 120°C for 2 hours.
The tomatoes will keep in an airtight container for a couple of days, are best eaten the day they are cooked.
We serve these tomatoes with fillet steak but they are also great with any meat, or on pizzas or salads. Very versatile!
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Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
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