You will need to use young tomatoes for this. Not green ones. But orange ones, where as the ripe red tomatoes will just fall apart.


One 4″ deep roasting/ casserole pan
Pre heat oven to 325°


Half a dozen young tomatoes cored
1/2 a red onion sliced
4 cloves of garlic whole
1/2 a bunch of oregano picked
3 T salt
1 T whole black peppercorns
3 ea. Bay Leaves
Capay Valley Ranches extra virgin olive oil


  1. Place all ingredients in pan.
  2. Pour Capay Valley Ranches olive oil into the pan until the tomatoes are 60-75% covered
  3. Cover with foil and bake for about 30 minutes. Then, pull the pan out and flip all the tomatoes over onto the other side.
  4. Cover and cook for another 15 minutes.
  5. Pull the pan out and without removing the covet, let rest for about ten minutes.
  6. Remove the covet and then carefully pull the skins off of each Tomato.
  7. They will be ready to serve with any fresh salad or your favorite pasta.

**Save the residual oil in your refrigerator and feel free to use it to poach anything again or use it to make salad dressings or finish a favorite dish, as it will be infused and extremely flavorful and fragrant.

Recipe provided by: Matt Masera

Executive Chef @ Mother Restaurant in Sacramento CA.