Pizza Time: Margharita madness! The tomato prep.

OK it's time for a pizza.

Well, not right now. Since I like to take the longest possible time to cook anything, it'll be pizza time in 12 hours or so.
That's what happens when you base your recipes on Heston Blumenthal.

Buy some cheap tomatoes, roma are fine, any will do. Cheap counts, you want at least 7 lbs for all this fuss.

First step, prep the tomatoes. Take out the top part of the core near the vine and discard. Incise a cross in the side for easier peeling. Plunge into a boiling pot of water for 20 seconds (less if very ripe) then into an ice bath.

Keep half of the tomatoes for the sauce.

Halve them, and seed them out, then place on a cookie sheet. Save the seeds and juice for the sauce too.

Drizzle a little olive oil over them, and add a sprinkling of thyme and basil.

Slice up some garlic (I buy ready peeled - bad chef!) and place into the well of each tomato.

Add a powdering of sugar, and add fresh ground pepper and smoked sea salt.

Pop in a convection oven at 225F for 90 minutes, turn then 90 minutes more.


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