Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
I guess this is sort of a salad? I called it a salad in my head when I was planning it. It went through a couple of variations in my imagination on the train home from work, when I was thinking of something fun to do with our leftover brown rice. Some of the versions had chickpeas, some had goat cheese, and some had pine nuts.
What I ended up really wanting was the roasted asparagus and some tomato. It was the right decision.
Here’s what you need for two:
Toss the tomato and asparagus with 1-2 Tbsp. olive oil and a hearty sprinkle of kosher salt. Roast at 400 for about 20 minutes, or until you begin to see the evidence of charring on the surface.
Toss with brown rice , red onion, lemon zest and feta. Dress with lemon juice and a drizzle of your best olive oil. Top with fresh basil and loads of freshly ground black pepper.
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