Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
You know, “at home” is kind of the point of this blog. Maybe I should stop adding it to titles?
Anywho, this is part of what I’m bringing to the PDX Food Swap tomorrow. I hope people like/want them! The initial taste test was quite promising! Brigette came over a couple of nights ago and we worked hard for 3 hours or so creating delicious foods to trade. They are shockingly easy to make – really you just need a few minutes.
To be clear – these are not canned! Just jarred. But they are little jars – they aren’t going to last that long! Haha.
Here’s my recipe for pickled red onion from a while back. We followed the same recipe here, but cut the vinegar with about 1/3 water.
For the carrots, we used a recipe by one of my very favorite food people, David Leibovitz. PS, he is such an entertaining Twitter and Instagram follow! Especially if you like to daydream about getting an apartment in Paris. I know there are few of you out there. Ha.
Boil some water (not the water from the list of ingredients). When it has come to a boil, drop the carrots into the water and keep them there for 30 seconds. Immediately remove from heat, and pour into a colander. Rinse with cold water and set aside.
Sorry the photo is so bright. There is so much orange going on there.
In the same pot, heat all of the remaining ingredients except the jalapeno. Bring to a boil, then turn the temperature down and simmer for two minutes. Remove from the heat and add the carrot sticks, and let cool to room temperature.
Pack the carrots and jalapeno slices into a jar, then pour the liquid over them and make sure they have cooled completely (several hours – overnight is OK too). Then, refrigerate. DL advises to make these at least a day in advance so they have time to soak up more goodness, and says they’ll keep for up to 4 weeks in the fridge. If they last that long 🙂
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