Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
You know how there’s always certain foods you associate with the place you grew up? For me, it’s banana bread. This is a recipe that has a lot of memories in it, though I think Mom made it with a slightly different recipe… One bite and I’m back in my mom’s kitchen.
Nothing beats my mom’s banana bread.
Here’s what you need:
Preheat the oven and use a hand mixer to blend the liquid ingredients together in a medium mixing bowl. If you have no buttermilk handy (I frequently don’t), sub the same amount of regular milk and add 1/4 tsp. white vinegar.
Fold in the dry ingredients next, but break out the hand mixer again to blend the bananas to perfection. Stir in the walnuts last.