Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

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My Favorite Herbs and Their Complimentary Uses

Fresh Herbs

I am always asked in my cooking classes what my favorite fresh herbs are.  I am also asked how to use them and take care of them.  Hopefully, this small article will help.

These are my favorite herbs to cook with.  I have most of them planted in pots already. I'm waiting for warmer weather to plant my basil and cilantro.  I couldn't make the recipes I do, without these great compliments to my dishes. 

 

Basil

Mint

Oregano

 

Cilantro (softer leaves)

Fresh herbs can transform basic foods into flavorful dishes. They are the seasonings that expand the natural flavors of a dish. Fresh herbs enhance and compliment the taste of a dish without adding calories or fat.

My Favorite Fresh Herbs	Nutritional Information – These herbs are a good source of:
Basil	Vitamin K needed for blood clotting, Iron, calcium, Vitamin A, magnesium, Vitamin C and potassium.
Chives	Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Cilantro	Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese
Dill	Calcium, Copper, Iron, Folate, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C, and Zinc
Italian Parsley	Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Mint	Calcium, Copper, Folate, Iron, Niacin, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin C, and Zinc
Oregano	Calcium, Copper, Folate, Iron, Magnesium,  Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K and Folate
Rosemary	Calcium, Copper, Folate, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, and Vitamin C
Sage	Calcium, Copper, Folate, Magnesium, Manganese, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, and Vitamin K
Thyme	Calcium, Copper, Folate, Iron, Phosphorus, Potassium, Riboflavin, Magnesium, Manganese, Vitamin B6, Vitamin A, Vitamin C, and Zinc

 

 

 



Italian Parsley (sturdier leaves)

If I can’t find fresh herbs how much dried herb should I use?

Always remember when you are using fresh herbs instead of dried that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs

 

Thyme

How do I store my fresh herbs?

After purchasing fresh herbs you can put then in a glass vase with water in the refrigerator for up to a week.  Change the water often and wash them as you need for use, or after washing the herbs, wrap them in barely damp paper towel and stuff them in a zip lock bag, they will stay fresh at least 1 week.

Sage

When purchasing fresh herbs, what do I do to ensure its freshness?

A:  Besides not being wilted, make sure the herb is green with no marks on the leaves. Take a small piece of herb and smell it for good aroma.

 

Chives

What’s the best time to add herbs to your dish?

With “Hard” herbs such as rosemary, sage, oregano, and thyme because they are sturdy, add them to dishes in the beginning of cooking. For “Soft” herbs, such as parsley, cilantro, mint, dill, basil, tarragon, and chives because they are delicate and they turn brown easily, add them in the last minute of cooking time, or after taking the dish off the heat.

 

Most dishes require a few sprigs of an herb. What do I do with the rest?
With soft herb leftovers, I often make a pesto type dip, mix it with extra virgin olive oil for bread or use is fresh on top of a mixed green salad. With hard herb leftovers, mix a bunch on the grill or in the oven when cooking fish or meat. You can also dry them for later use.

 

Dill

Can I freeze fresh herbs?

The easiest way to freeze herbs is to blanch them, dip them in ice water, pat them dry and freeze them on a cookie sheet. After they are completely frozen, put them in small freezer bags or you can puree the herbs with a small amount of water and freeze the pulp in ice cube trays. When completely frozen, put them in small freezer bag and label them.

 

Rosemary (Rosmarino)

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Sicilian Pistachio Mint Pesto

Pistachio Mint Pesto

½ cup shelled pistachios

½ cup blanched almonds
2 cloves garlic
1 cup basil leaves
1 cup mint leaves
Kosher salt
Freshly ground black pepper
1/2 - 3/4 cup extra-virgin olive oil

Directions:

Place all ingredients, except the oil, in a food processor and pulse a few times until everything is well blended. Next, add the oil and pulse twice. Taste for seasoning, and adjust if needed.  Makes about 2 cups.

When the pesto is ready, transfer to a glass jar.  Top with more olive oil to preserve the color and freshness of the pesto. If you do not cover it with oil, it will turn brown and spoil. Refrigerate up to 2 weeks covered with oil and in a closed glass container.   

When you are ready to use, boil pasta according to package directions.  Strain and transfer to a serving bowl, add a few tablespoons of pesto and enjoy. 

Pasta

This pesto can also be used on grilled, fish, chicken, pork and vegetables.  It can also be a delicious topping on a crostini with a slice of fresh mozzarella cheese.

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