Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
I know it sounds like I’m making this up, but we’ve actually had THREE sunny days in a row here in Portland. Today is not looking as good, but I am holding this image in my mind:
It was Sunday, around noon. We walked to the store and I once again caved and picked up more strawberries. We picked up other things for the week – sandwich bread, cheese, steak, etc., and bananas (we go through a bunch per week). Dave carried our bag and I carried the tortilla chips. And we began to walk home.
And it was kind of warm.
And by the time we got home those strawberries and bananas were destined for smoothie town.
Here’s what you need:
5-6 strawberries, cubed
1 overripe banana, cut into rounds
2-3 cups of ice
1 cup milk
1 cup plain yogurt
2 Tbsp. lime juice
Start with the fruit, then add the dairy and put the ice on top. Blend until smooth.
I’ve found that it works best when the ice is blended last (I.e., on top, for whatever reason.