Nothing is more delicious than the ripe tomato flavours of late summer. This confit (in this case, bathed in oil) is incredibly simple to make and can be used in a great variety of ways. It can also be frozen, which makes it a great go-to sauce anytime. This is an rich and potent yet smooth tomato preparation. A little goes a long way...
So simple...
Pre-heat oven to 300F degrees. In an oven proof pan or dish:
up to 4 cups of cherry tomatoes (or frankly any ripe variety)
1.5 cups of olive oil
6 cloves of smashed garlic
chili pepper flakes
the zest of 1 large lemon
salt
sprigs of fresh herbs, whichever you like. I love this with rosemary and thyme.
Roast for about 1 hour or until the tomatoes look collapsed. That's it!
Cool and let the fabulous aroma waft through the house. Use as a sauce on pasta, or on anything you like. It is really so delicious!
Happy September!
So simple...
Pre-heat oven to 300F degrees. In an oven proof pan or dish:
up to 4 cups of cherry tomatoes (or frankly any ripe variety)
1.5 cups of olive oil
6 cloves of smashed garlic
chili pepper flakes
the zest of 1 large lemon
salt
sprigs of fresh herbs, whichever you like. I love this with rosemary and thyme.
Roast for about 1 hour or until the tomatoes look collapsed. That's it!
Cool and let the fabulous aroma waft through the house. Use as a sauce on pasta, or on anything you like. It is really so delicious!
Happy September!
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