Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Man, it has been an awesome week on the blog. Thank you guys for reading! It makes my day to get your comments and feedback.
Here’s a project from a recent weekend morning – but it doesn’t have to be a weekend thing. This delectable side is so easy and simple, you can make it any time.
We’ve been seeing pickled onions on the side of everything you get at pubs lately: hummus plates, burgers, sandwiches, you name it. Last Friday night at one of our favorites, Pause in North Portland, we both enjoyed them so much that I decided to make some while Dave was off making commercials and doing big things.
Here’s what you need:
Ok, so the spice blend: I think you could fudge the allspice and mayyyyybe the anise (ideally not, though). I do not recommend fudging the cinnamon stick, bay leaf, pepper flakes or peppercorns.
Are you ready? This is super, super easy.
Heat everything but the onion to boiling in a small, nonreactive sauce pan. While that’s going, slice your onion very thinly into rings or half rings (I actually prefer half).
Once the vinegar mixture reaches a boil, dump the onions in and let them cook for about 30 seconds. Then, pull them off the heat but let them cool in the pan.
Once the onions are completely cool, pour or ladle them into a glass container.
Then serve with a Mediterranean dinner. Or a burger dinner. Or whatever you’re having. Just try them! Because they’re delicious.
This is the dinner we had them with. The hummus, pickled onions and sun-dried tomatoes are all homemade. Not the pita, though. Gotta work on that.
Light, savory, and delicious.
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