thanks everyone! the tomato class was awesome! we cooked some really good food and had a blast! i was able to try out this crazy recipe idea that i've been swooning over for a bit. caramelized heirloom tomatoes and plums. both fruits come into season together, and the rule seems to be what grows together goes together, so we gave it a whirl. i'm glad we did! yum!! we are always open to ideas and suggestions for class ideas. what do you guys want to learn about today? let us know! here's a quick and simple recipe we did that won the popularity contest hands down! cherry tomato confit. a great way to use up the handfuls of cherry tomatoes from your garden. belly up!!
cherry tomato confit
2 pints cherry tomatoes (any variety will do)
3 garlic cloves, smashed and peeled
1/4 cup olive oil
1 hearty sprig fresh rosemary, leaves removed and stem discarded
pinch crushed red pepper flakes
sea salt and ground black pepper
preheat oven to 325 degrees. spread tomatoes and garlic out on a baking sheet. drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. nake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. transfer tomato pan to a rack to cool. discrad garlic. use confit in salads, or serve over dishes like pasta, fresh goat cheese or polenta, or on grilled meats, fish, or fowl.
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