Roasted Tomato
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
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Ingredients
- 10-12 pump tomatoes
- 6-8 garlic cloves minced
- 1 tablespoon fresh thyme
- Pinch of chili pepper flakes
- 1 teaspoon dry oregano
- 1 tablespoon kosher salt
- Black pepper
- ¼ cup EVOO
- 2 tablespoons red wine vinegar
- Fresh basil
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