TOMATO CONFIT

Bill and I took a trip with another couple to Penn Valley to stay with Sharon for the weekend.  The purpose of the trip was to attend the Draft Horse Classic in Grass Valley and see Sharon.  The event is really cool if you love draft horses (Clydesdales, Belgians, Friesians, Percherons,, Suffolks, Shires, etc.).  Before the event you can wander around the stables and pet the horses.  Draft horses are so gentle and mellow that their owners don’t worry about people coming up to them….of course if they moved their giant heads quickly, and you are next to them, you’re toast!  Here you can see me with a friend from my riding class and our riding teacher, in front of a Clydesdale.   Compare the size of his head with the woman who is in front of him.  These horses are huge!  As you can see, Bill and Sharon are NOT into horses so they stayed at Sharon’s.  Bill was going to join us for the event but there was rain, thunder and lightning (hence the jackets, scarves, gloves, etc.) so the event got cancelled and we ended up going out for a great pizza….sigh, next year.

BUT, the trip was not a waste!  We went to a farmer’s market in nearby Nevada City and Sharon and I each bought a flat of Heirloom tomatoes for only $24 a flat.  When Sharon suggested it in an email, I declined because I don’t can tomatoes and Bill & I can’t eat enough of them before they rot.   Sharon shared a recipe for Heirloom Tomato Confit that the tomato farmer shared on his website.  It sounded delicious AND easy so I bought the flat and tried the recipe below.  I liked it so much I drove over to Imahara's Produce on Steven's Creek Blvd and bought some more for $1.99 lb. (end of season sale)  Thanks Sharon!!

Heirloom Tomato Confit 

Choose enough ripe tomatoes so that, when cut in half, they cover the bottom of a large baking dish with sides. The tomatoes will cook down considerably, but you'll need a baking dish with sides to contain the juices while cooking.

1.     Cut tomatoes in half.  (I recommend cutting them vertically.  I tried both ways and if cut horizontally, the tomatoes melted).  Do not skin the tomatoes. (I tried that too and it doesn’t work)

2.     Place snugly cut side down in one layer in a large ovenproof baking dish with sides. 

3.     Salt and pepper, and you can add cut onion, pressed garlic, fresh or dried herbs on top of the tomatoes, if you wish*. 

4.     You may also add 1/4 cup of balsamic vinegar as a very flavorful addition.  Pour in enough olive oil to come 1/3 up the sides of the tomatoes. 

5.     Bake for up to 2 hours in a pre-heated 350 degree oven, until the tomatoes are very soft and lightly caramelized and no longer give off much free liquid.  For the last 15 minutes, watch carefully.

6.     You can make several batches - some to eat now and some to freeze for later enjoyment!

*SU notes:
1.   I addded crushed garlic, chopped onions, fresh thyme, 1 sprig of rosemary, S&P, and balsamic vinegar.

2.  I removed the skins afterwards, so I didn’t worry about burning them.

3. I froze them in ziplock type containers rather than plastic bags.

4.  If you do several batches, use the flavored olive oil again.

I added the tomato confit and the leftover juice from the roasting process (sans olive oil) to fresh
fettucine and some pesto.  Sprinkled some shaved Parmesan over and yum!
But if you want to make more of an effort, here are two recipes that my cousin shared with me.

     Creamy Pasta with Tomato Confit and Fresh Goat Cheese

     Polenta with Pan Roasted Porcini, Tomato Confit and Chevre

Cook on!
p.s. I don't know what is causing the type to extend past the frame or create formatting issues but I can't figure out how to solve the problems.  If you can help, please tell me what I'm doing wrong.  Tx!