Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
It just takes one bright idea to turn something good into something great.
I love popovers – The best thing about them is that they are so eggy- they have lots of eggs in them and therefore they have a softer but more substantial texture inside than regular rolls. Kind of like a cross between a roll and a souffle.
Dave took it one step further this weekend when he painted the popovers with some melted butter and rolled them in cinnamon sugar. Ho-ly moly.
Cinnamon sugar was a Heil family favorite growing up. I guess we’ve kind of grown out of it – which is a shame. My grandma in Minnesota still has it ready for us whenever we visit, and every time I am reminded of how delicious that simple combination is. Now that we have some leftover, it’s going on my toast every morning until it’s gone 🙂
Here’s what you need – this will make 12 large popovers, ish.
Cinnamon sugar coating:
You can make these work in a muffin tin, but if you like to cook and especially bake, I definitely recommend buying an actual popover pan. They are not expensive and the popovers come out SO much better. Plus, there’s a lot you can do with them – you can stuff them, add herbs/cheese (but that’s another post, as AB would say). Long story short, it’s worth your $15 (get it sometime when you are trying to hit Super Saver shipping 🙂 ).
Blend all ingredients together with a mixer until it makes a thin batter. Don’t overmix! You don’t want it to be very foamy, and you do want it to be very smooth. If you need, you can go in with a whisk to make sure it is very smooth.
LIBERALLY grease your popover pan (or muffin tin) and pour the batter into the cups, leaving 1/2 inch of clear space at the top.
Bake at 400 degrees for about 40 minutes or until everything you can see is set. The outermost parts might get pretty well browned, but you need to have the eggs set up.
Get your workstation ready by melting the second 2 tablespoons of butter and having it ready in a mug with a pastry brush. Mix the cinnamon and sugar together on a flat dish of some kind.
As soon as you can handle touching them (don’t be a hero! burning is bad), paint the melted butter all over the surface of the popover and roll it in the cinnamon sugar. Allow to cool on a rack so the butter can dry, and then consume while still warm.