Imagine my surprise when I returned home after 3 weeks in France to find, well hundreds of tiny nuggets of sweetness on my tomato plants.
Every year I plant several Sweet 100 tomato plants. They are as prolific as the name indicates and I can testify to the fact that they really need nothing to produce an amazing crop.
One of my favorite dishes from this trip to France was a humble chicken sandwich, It was slathered with Tomato Confit and pickled red onions…look for the sandwich recipe to be posted soon. Meanwhile, it is all I could think about staring at all of those fresh tomatoes.
To make Tomato Confit, all you really need is tomatoes, garlic and a bunch of fresh basil, some seasonings and time in the oven for the magic to happen!
Make some today and use it on everything from Fresh Pasta to toasted bread!
Au revoir for now! Lorie
Tomato Confit
3 cups fresh cherry tomatoes smashed
1 teaspoon olive oil
3 cloves garlic pressed
1 bunch fresh basil cut in a chiffonade
½ teaspoon salt
1 tablespoon sugar
Preheat oven to 400 degrees. Place all ingredients on a baking sheet and toss well with your hands. Place baking sheet in the oven and cook for 20 minutes. Remove pan, toss again and repeat process. Mixture will be very thick and sweet when it is done. Serve with crusty bread and shards of parmesan cheese if desired.
Join me for a cooking class, only a few seats remain open for the holiday season! CLICK HERE for a class schedule
