Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
So, what are you bringing to your Super Bowl party next weekend? We had a few people over to watch football today and this is one of the things I made:
I read this recipe in the NY Times Dining section a long time ago, and it has stuck with me as something I wanted to try since then. Finally, I made it this week, and I’m so glad I did. These were really easy – you make them in the food processor – and they use whole wheat flour and disappear before your eyes when set out to serve.
Here’s the NY Times recipe I used – the only difference is, I definitely added more oil and water, because as often happens, my dough was quite dry. You will need:
1 1/2 cups whole-wheat or whole-wheat pastry flour
3/4 cup unbleached AP flour
3/4 teaspoon salt
1/3 cup water
2 large eggs
1/4 cup plus up to 1 tablespoon extra virgin olive oil
For the topping:
Heavy pinches of salt, pepper and more like 1/4 to 1/2 cup grated parmesan.
Preheat your oven to 375 and add the flours and salt to the bowl of your food processor. Pulse a couple of times to ensure that it’s mixed up.
In a liquid measuring up, use a fork to mix the water, eggs and olive oil. With the food processor on low, slowly add the liquids through the hole in the lid. The dough should come mostly together in the food processor, and stick together if you pinch it. Divide into halves and flatten each half into a disc. Wrap in saran and let rest in the fridge for half an hour. Sometimes with cookies I skip this step, but with this recipe the dough really needed the resting time. When I flattened them into disks, I was afraid the dough would be too dry. It looked much better when it came out of the fridge.
When you are ready to roll the dough out, put your silpat sheet or parchment paper on your workspace, so you can roll it out there, then transfer to the pan. Place the dough on the sheet/parchment and use the saran between your rolling pin and the dough so it doesn’t stick. Roll out, cut gently with a pizza cutter (you don’t want to cut your silpat!), and then brush with olive oil. Sprinkle with salt, pepper and parmesan. Bake for 15 minutes and enjoy.