Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
I may have mentioned that I’m on a quest to find new and interesting ways to use the zucchini we have. I think we are down to two in the fridge after my latest experiment, in which I wrote a recipe for zucchini dip.
I was thinking about how we made baba ghanoush over the winter- for the super bowl maybe? And how it sounds scary but is basically just roasted eggplant, a few other ingredients and a blender. So, I tried the same thing with zucchini.
You will need:
Two large zucchini
Freshly ground black pepper
To start, I just chopped the zucchini into 1-inch rounds and drizzles them with a little bit of olive oil. Roast for 10 minutes at 450 degrees, until they are soft and show a little browning.
After they are cool, put the zucchini in a food processor with maybe a teaspoon more olive oil, a good pinch of salt and grind of pepper, and then maybe 1/8 tsp of garlic powder and paprika per zucchini. Add some lemon juice – just a splash. The tahini is an afterthought. It’s basically sesame paste – it’s used in lots of hummus and baba ghanoush recipes and just a tiny bit will add a huge amount of flavor. I didn’t have any on hand (though it’s easy to make!) but I think It would be a good addition.
Serve like hummus – on crackers, with veggies, on sandwiches. My one recommendation is that I didn’t love it when it was warm. Either hot or cold is good, but not in between. 🙂 I’m pretty pleased with how it turned out! Usually I work from a recipe someone has written somewhere but this was just a blind attempt. One zucchini was enough for a good afternoon snack for my hubby and me.