Whole Chilled Tomato In Broth

1. 1

   Bring a pot of water to a boil and fill a large bowl with ice cubes and water. Remove the core with a paring knife and carve a shallow X in the bottom of each tomato.

2. 2

   Add the tomatoes in the boiling water and cook about 20-30 seconds until the skin begins to crack and peel.Transfer the tomatoes to the ice bath to stop cooking.

3. 3

   When they are cold enough to handle, start peeling from where the skin is cracking. Peel until all the skin is removed. Repeat the process for all the tomatoes.

4. 4

   Add the broth, thyme and bay leaf to a pot and bring to a boil. Season well with salt and pepper.

5. 5

   Add the peeled tomatoes to the broth and bring back to a boil. Remove from the heat and cool. When cool enough cover and refrigerate at least two hours to overnight. Tomatoes can be kept in the refrigerator for a few days.

* Per serving · 4 servings · Values may vary.