Monday, August 27, 2012

Roasted Tomato Confiture - Summer's Finale

You say tomato, and I say..., let's roast them with herbs, a little apple cider vinegar and sugar to make a confiture.
At the end of summer, my garden is bursting with a tomato finale. The vines look tired, and my family and friends are over my elaborate ravings about each and every vegetable miracle.  I gather all the stragglers and throw them all together for this easy recipe.

It's a chunky, savory preserve that gives your burgers a POW! 
You can spread it on sandwiches (instead of ketchup), or use as a topper for homemade Pizza.
It's a tangy kicker to scrambled eggs, and about a bazillion other tasty uses.  Oh, did I mention how good it tastes on Hatch Chile Grilled Corn Muffins (click here for that recipe.)
We're not talking about hours of attention to cooking, either.  If the tomatoes are large, just a quick dunk into boiling water makes the tomato peels slip right off.  If the tomatoes are small, (cherry tomatoes) or you're like me and it doesn't matter, you can skip that step.
Then, simply chop and add everything to a pan to roast and that's it.  Done. Proudly fill up jars, or bowls with your "Looks so fancy, but it's not", Roasted Tomato Confiture.
I've never made this without "taste-testing" a big scoop onto a piece of toast before I ever shared it with anyone else.  Umm, what I mean to say is, it also makes a delicious and colorful Bruschetta topping. :D
Roasted Tomato Confiture is one of those little "secret sauces." You reach into the refrigerator, and quickly toss a little on slices of avocado or a corn muffin and watch everybody almost lick their plates while thanking you for cooking up something "so special and complicated."  Then, you smile and just say, "Oh, you're welcome, but I'm so tired, can someone else do the dishes (from yesterday and today?)  Shhhh, I'll never tell. 
RECIPE: Roasted Tomato Confiture

Tomatoes (peeled, large chopped)
Sugar (1/2 cup to every 2 cups of tomato)
Apple Cider Vinegar (1/4 cup to every 2 cups of tomato)
Fresh herbs (at least 1/4 cup to every 2 cups of tomato, but more is welcome according to preference.  The ones I use are Thyme leaves, Marjoram, Oregano, and Basil.)

1)  On a covered baking sheet pan, or in a casserole dish - spread the chopped tomatoes out evenly.

2)  Sprinkle the sugar evenly over the tomatoes, then the vinegar.

3)  Top with fresh herbs distributed evenly.

4)  Roast in a 350F preheated oven for about 1 1/2 hours or until most of the liquid has been reduced.  Stir every now and then (about every 20 minutes) just to distribute ingredients and liquid.

5)  Remove from oven and allow to cool for a few minutes.  Pour into a bowl and stir to break up any large clumps and achieve your desired consistency.  I like it chunky, some like it put into a blender and very smooth.

6)  Store in the refrigerator in airtight jars or containers.  Good for a couple weeks if refrigerated properly.


1 comment:

Sippity Sup said...

I would eat that up! GREG