This tomato confit is spectacular on almost anything!
I then add some beautiful hand mined sea salt because I love the intensity and the texture of it. I peel and chop a generous bulb of garlic, and sprinkle the bits throughout, although I didn’t do that with this one batch; however, I did discover that the addition of the garlic, not to my surprise, is essential for my palate. I then drizzle all with a beautiful olive oil.
On that topic, quite honestly, each time I travel through Italy I collect several of “the best” DOP labelled bottles found in Tuscany and bring each back to compare to what I can find and buy in my prairie home. I have rarely found any as good as The Real Canadian Superstore‘s Splendido Cold Pressed Olive Oil (of course, this comes from Italy anyway!). This is truly an excellent olive oil.
It usually takes 12 hours for one dish and 24 hours if two are in the same oven. The aroma is so appealing that they do get ogled at more than necessary.
YUM! The intensity of this flavour combination is a winner. Commanding all umami taste buds to stand at attention, this little garden concoction has it all. Here are the before and after shots.
They are plopped into a sterile jar, topped with every last drop of the remaining nectar, and frozen for future use…