We're thinking about making this recipe, from this Friday's Wall Street Journal:
Tomato Confit
Yield: 4-6 servings
Preparation time: 10 minutes
Cooking time: 1 to 11/2 hours
1 or 2 sprigs each of 2 to 4 varieties of fresh herbs, such as mint, basil, lemon verbena and thyme
4 large, ripe tomatoes (such as beefsteaks or Brandywines), cores removed or 8 to 10 Roma or plum tomatoes, cored
1 head garlic, cloves peeled and smashed
1 cup extra-virgin olive oil
1 tablespoon sea salt or kosher salt
1/4 teaspoon hot-pepper flakes
Set the herbs in an oven-proof baking dish large enough to hold the tomatoes (this will need to be twice the size of the whole tomatoes). Cut tomatoes in half equatorially and lay them cut-side down on the herb bed. Wedge the garlic cloves into the spaces left betw
Yield: 4-6 servings
Preparation time: 10 minutes
Cooking time: 1 to 11/2 hours
1 or 2 sprigs each of 2 to 4 varieties of fresh herbs, such as mint, basil, lemon verbena and thyme
4 large, ripe tomatoes (such as beefsteaks or Brandywines), cores removed or 8 to 10 Roma or plum tomatoes, cored
1 head garlic, cloves peeled and smashed
1 cup extra-virgin olive oil
1 tablespoon sea salt or kosher salt
1/4 teaspoon hot-pepper flakes
Set the herbs in an oven-proof baking dish large enough to hold the tomatoes (this will need to be twice the size of the whole tomatoes). Cut tomatoes in half equatorially and lay them cut-side down on the herb bed. Wedge the garlic cloves into the spaces left betw
No comments:
Post a Comment