Friday, October 23, 2009

Tomato Confit

This is an awful picture, and it looks like a frightful mess but I wish you could smell this !

Believe it or not, I have actually made this wonderful stuff before, from Virginia Willis' book "Bon Appetit, Y'all" It's pretty straightforward, slow roasting tomatoes with a little olive oil, salt thyme. It really intensifies their flavor. The French Laundry cookbook instructs you to sort of shape the tomatoes into a four petalled flower. Obviously I didn't do that.. Maybe once I get a trained staff, I will haha. Chef Keller says he uses them as a garnish on a variety of dishes. I like them on an omlette or scrambled eggs, or even on crostini. I make it mostly in the summer when I have more tomatoes growing in the garden than I can give away.
See you soon.

1 comment:

  1. I feel badly about this attempt. I promise I won't be a slacker.. just had some small tomatoes and wanted to get this done. We won't count it as an official FL recipe. And Welcome to Peach!! I am really excited I will have 50 lbs of veal bones available on Thursday. This has been a difficult item to source. And folks... I know... but they are already dead so I will honor their bones in a fabulous stock.