Esteemed commenter JPG asks what the ingredients were. Here's how I made this confit which was a glorious salsa alternative on this morning's breakfast burrito:
1 quart yellow cherry tomatoes, cut in half, 1 pint red grape tomatoes, cut in half, 1 large shallot, thinly sliced, all of these tossed in a few Tb of olive oil
placed 2 Tb of olive oil on a baking sheet and sprinkled 2 Tb each of fresh, chopped basil, rosemary and flat italian parsely, along with thin slices of 2 cloves of garlic, and coarse salt and freshly cracked pepper. Next step was to array the tomatoes/shallots cut-side-down on the baking sheet, and then cover with yet more of the herbs and garlic. I placed this in the oven about 225 deg F for about 1.5 hours. I was watching for the tomatoes to lose their firmness but not get completely mushy. I left the pan on the stovetop and let it cool almost to room temperature. Then I picked out the garlic and bunged the rest into the sealing canister, and I topped the lot off with more olive oil to cover any tomatoes sticking up out of the liquid and popped it into the refrigerator.
The house smelled wonderful. This would have been glorious to spread hot on top of fresh garlic toast. From what I gather from many recipes I saw online, this should remain well preserved and edible in the fridge for a couple weeks. I doubt it will last that long. Nice way to winnow out the zest of summer, though, innit?
- Posted using BlogPress from my iPhone