A small group of us have, year after year, gone for a day of cooking with the infamous chef Patrick O’Connell at his Michelin three star restaurant, The Little Inn at Washington.
Patrick is the ultimate chef and host so cooking with him is always a great experience. He showed us how to make this amazing appetizer, or can be used on fish, chicken and many other ways.
- 6 Roma tomatoes, tops cut off then halved
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon of garlic. finely chopped
- 1 teaspoon of shallot, finely chopped
- 1 teaspoon capers, finely chopped
- Kosher salt, freshly ground pepper and sugar to taste
- Preheat the oven to 200 degrees, layout the tomatoes cut site up on a baking rack over a baking sheet. Cook for two hours
- Remove the tomatoes and let cool, peel the tomatoes and remove the core and seeds. Put the tomatoes in a colander and let drain for at leas an hour
- Rough chop the tomatoes and combine in a bowl the remaining ingredients. You should only mix the ingredients up to 4 hours from serving