Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Sometimes there are weekends where we make new furniture, sew stuff, plant stuff … all kinds of project stuff. Guess how much of that we did this weekend? Zero. Oops.
But not really oops, because we had a great time playing video games, reading books, working out and of course, spending time together in the kitchen. We started off the weekend with this banana bread, and it basically escalated from there. Each weekend we try to make five bloggable recipes, and this time we’ll have at least seven. Yeah. We cooked a lot. And then we ate it!
It’s probably a good thing, though, because in the not-so-distant future we have some traveling to do. We’re attending four weddings this year, and they start next month. We’ll be pretty busy and I need to build up a buffer of blog posts to keep this puppy going in the meantime!
Here’s what you need:
2 overripe bananas, mashed
1/3 cup plain yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups AP flour
3/4 teaspoon baking soda
1/2 tsp. freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Preheat the oven to 350 degrees and spray down a standard loaf pan with cooking spray.
Use a whisk to combine the bananas, yogurt, peanut butter, butter and eggs in a bowl. Don’t try too hard – having a few large chunks of peanut butter in the bread is delightful. In a separate bowl, stir together the sugars, flour, baking soda, nutmeg, salt, cinnamon and allspice.
Add the solids to the liquids and stir together in as few strokes as possible – try to keep it at 10 or fewer.
Bake for 65 minutes, or until a toothpick/chopstick comes out of the center of the loaf clean.
Adapted from Cooking Light.