Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
A few weeks ago we watched a newer Good Eats episode that is one of the most interesting ones ever, I think. It was about Alton going on a diet, and what his new, healthier eating habits are. The man eats a smoothie for breakfast every day (something that sounds good but I probably wouldn’t adopt 100%). However, I liked how he used alternate milks in his smoothie. For some reason that never crossed my mind before.
Before making this smoothie, we had open containers of coconut, soy, almond and regular milk. Not to mention the plain yogurt. After realizing that mangoes are in season, we the coconut milk went straight into the smoothie.
The only thing about this smoothie is that I initially made it WAY TOO THICK. I have adjusted the mixture below. This makes four 8 oz. servings – If I were doing it for breakfast rather than dessert, I’d make it two 16 oz. servings.
This may need some adjusting, but try to make sure that about half the volume of the smoothie is liquid.
Make sure the fruit is thawed before you blend, too – that will make life easier on your blender!
Then, well, put everything in the blender and press go. For the green tea, cut the bags open and put the actual tea leaves into the smoothie (they’re just plants!). This will take more than just a few seconds, unlike certain lovely tequila drinks. But it’s important to make sure that it has a smooth texture.
I served these as a dessert to Dave’s homemade pho last night when our good friends were over – sometimes it’s tough to match an Asian dinner with a dessert, and I almost always resort to fruit, since I certainly am not an expert. But a fruit dessert is pretty refreshing dessert, as it turns out. Definitely something to repeat.