Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
I’ve got more Thanksgiving and holiday recipes to share with you later, but today I thought that I would share what we ate the morning after Thanksgiving (besides the pie, of course.) I was really in the mood for something savory instead of sweet, and something that didn’t require too much work.
This recipe is adapted from the White on Rice blog. I had the pleasure of seeing them speak at Blog Her Food ’12 last year, and it was really amazing! They are a huge source of photo inspiration, too – definitely take a look!
You will need:
3/4 cup 1 percent milk
1/4 cup cream ( the only reason I switched from the original recipe: I don’t have whole milk)
2 large eggs
6 tablespoons unsalted butter, melted (4 tbsp. are for greasing the pan)
1 cup AP flour
1/4 teaspoon salt
1/2 cup freshly grated Parmesan cheese – use as small of a grate as possible
2 teaspoons finely chopped herbs of your choice – because we are baking, I tend to go dried here.
Preheat the oven to 450 and use 4 of the 6 tablespoons of melted butter to grease a popover pan or a 12-cup muffin tin. It’s ok to have a little pool of butter in the bottom.
Start by pulsing the grated cheese and chopped herbs in a food processor – I recommend making them as fine as possible to preserve the structure of the popover.
In your favorite bowl (I prefer one with a handle and a spout), stir together the egg, 2 tbsp. of butter, milk, flour and salt. Then add the herbs and cheese and combine.
Pour the batter into the popover/muffin cups (they’ll be a little more than half full). Bake for 15 minutes and DO NOT open the oven. After those 15 minutes, turn the heat down to 400 and bake for another 5-10 minutes, until the popovers are golden brown. Cool on a rack for a few minutes before removing from the pan.
If you have leftovers, store at room temperature in an airtight container.