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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Confit Recipe

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This recipe for Tomato Confit is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh garlic
Thyme
Basil
Roma tomatoes
Cherry tomatoes
Olive Oil
pepper
salt
paprika
chili flakes
cracked black pepper
kosher salt
Parmesan
Directions:
Directions:
Chop garlic and thyme and place on bottom of cookie tray.
Cut Roma tomatoes in half lengthwise and place face down on top of garlic and thyme. Fill in with gaps with cherry tomatoes.
Fill tray with olive oil (1/8" deep)
Sprinkle with spices: pepper, salt, paprika, chili flakes, cracked black pepper, kosher salt.
Top with julienne cut basil.
Cook at 300º for 2 hours.
Once done, transfer to bowl with all of the oil.
Put tomato mixture in a strainer and drain oil, keeping the oil for the pasta.
Remove tomatoes from strainer with tongs.
Blend small portion of tomato mixture to make a pasta sauce.
Top with Parmesan and fresh basil.

 

 

 

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