Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
This weekend, as we retired to our cozy attic bedroom and watched back episodes of Good Eats, I mentioned to Dave that I was craving one of my favorite foods that he makes. And the next morning, I woke up to the smell of this:
I think I’ll keep him!
This is my favorite iteration of his granola recipe because of the molasses, which I have mentioned before is just delicious. You can basically use it anytime something calls for maple syrup, and sometimes instead of honey. I think that molasses is preferable to either of those flavors.
Here’s what you need –
If I were a betting woman, which I am, I would say that when Dave made this recipe Saturday, one part was one half cup. But it’s impossible to tell since we began eating it the second it came out of the oven and didn’t stop for a long time. You can make it more or less – the granola is delicious and dangerously snackable right out of the oven, but it is great for breakfast and theoretically it could keep for a week if we actually wouldn’t eat it before then (not gonnna happen).
Mix the oats, nuts and brown sugar together in a mixing bowl, and the fold in the molasses and oil.
Spread onto two cookie sheets covered in parchment paper or silpat sheets and bake 225 degrees for one hour and fifteen minutes, or up to one hour and a half. Stir 2-3 times during the baking process.
I like it best with yogurt, and Dave likes it with milk.
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