Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Pasta salads are already relatively simple, but this one takes it to a whole new level. We had it alongside our crock pot Kalua pork last weekend. It also seems to be a favorite among Portlanders to bring to summer barbecues. And it always is the first thing to go.
Why? I think it’s the simple flavor of the mayo and the freshly-ground black pepper. Which is why (as I often do) I have to recommend using a very high quality mayo, or homemade if you can (It’s actually really easy!). You can taste the richness of the olive oil especially well on such a clean canvas.
Here’s what you need for two side-sized servings – frankly, you’ll probably want to at least double this. Maybe triple.
1 cup (dry) small pasta, such as shells or elbow macaroni
3 Tbsp. excellent quality mayonnaise
1 Tbsp. milk
Lots of freshly ground black pepper
Cook the pasta according to the package directions, and allow it to cool down a bit so as not to curdle your milk. In the meantime, mix the mayo and milk together with a fork to create a mixture a little thicker than say, ranch dressing. You can add milk or mayo to your preference.
Stir the two together, and then season with a very very large amount of freshly-ground black pepper.