Ok, it’s finally the rainy season. I always think about food in reference to the season, but this week it feels especially poignant. Today I pulled all of my remaining green tomatoes off the vines. For a tomato lover like myself, it’s a worst/best day of the year. I’m sad to see that it’s really for real the last of the tomatoes. But… on the other hand, I just picked a gallon and a half of tomatoes. So I’ll be eating tomatoes for a while yet 🙂
This confit recipe is one of my favorite things to do with my homegrowns. When you have a lot of ripe ones at once, you can’t always eat them all fresh!
Plus, it can go on anything. So far this batch I’ve put it on congee, falafel, an omelet and finally these amazing but simple blue cheese toasts.
All you have to do after making the confit is brush bread with olive oil, salt it and then toast it. Smear with blue cheese – not the kind that comes in crumbles. The kind that comes in a creamy wedge that is sensuously spreadable right out of the fridge. Spread that gooey goodness right over the warm toast and top with the tomato confit and some salt. I like to pop them back in the toaster oven a little bit to make sure they are nice and warm all the way through.
Confit is best served at room temperature or warmer. There’s nothing worse, in my opinion, than a cold tomato.
Here’s what you need:
- 3 Cups Flour
- 3 tbsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3 Tablespoons Butter
- 3 Tablespoons Shortening
- 1 1/2 cups butter milk (or add 1 oz vinegar to 1 1/3 oz whole milk)
- 1 pound sausage (spicy italian or sage breakfast sausage)
- 1 oz flour
- 3 cups milk
- Salt and Pepper
- Combine 3 cups flour with 3 tablespoons baking powder, 1 teaspoon salt, and 1 teaspoon baking soda in a medium mixing bowl.
- Cut 3 tablespoons each of cold butter and cold shortening into small pieces.
- Press the flour mixture, butter and shortening together. Combine with your fingers until the mixture is uniform and crumbly.
- Add 1 1/2 cups buttermilk and stir until combined.
- Turn the whole thing out onto a working surface and roll out to one inch thickness. Cut with biscuit cutters.
- Place so the biscuits are touching, then put in a 425 degree oven for about 15 minutes.
- Meanwhile, brown 1 lb of sausage in a skillet over medium heat.
- Once cooked through, remove the sausage and add 1 oz of flour to the fat left in the pan. Whisk to combine and cook for about 3 minutes.
- Add 3 cups of milk to the pan, stirring to dissolve the roux. Bring to a boil until the gravy thickens.
- Add back the cooked sausage, a healthy grind of black pepper, and serve.