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Tomato Confit Chips

"Bring a touch of Italy to your table with these chips," says chef Maurizio Dimarco of Arturo’s at Bally’s Atlantic City. "Their deep, rich color will add a spark to your meal, and their flavor will complement other foods. Tomato confit chips are a great garnish for salads, entrées, and appetizers.”

Posted June 24, 2010

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This recipe comes from the brand-new book, THE SEVEN STARS COOKBOOK: Recipes From World-Class Casino Restaurants (Chronicle Books, $45). Note: All the casinos in the book belong to the Harrah's Entertainment Group.


Arturo’s at Bally’s Atlantic City

Chef Maurizio Dimarco

Makes: about 10 chips


1 teaspoon olive oil

One large tomato (about 5 inches in

diameter), cut into J-inch-thick slices

1 teaspoon sugar


Preheat the oven to 250°F.

Line a small baking sheet with parchment paper or a Silpat baking mat.

Brush the paper or mat with the oil.

Add the tomato slices in one layer.

Lightly sprinkle the sugar on top of the tomato slices.

Wait 10 seconds, then turn them over.

Bake 45 minutes to 1 hour, or until caramelized and semi-crisp.

Remove from the oven and, using a metal spatula, transfer to a plate lined with paper towels and let cool completely.

Serve now, or store the chips in an airtight container for up to 1 week, placing a paper towel between the layers.

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