Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
You haven’t had granola until you’ve had homemade. The texture is totally different than something that’s been on a store shelf for who-knows-how-long, and it’s easy and cheap enough to make a large batch every weekend and keep some on hand after the weekend for a healthy breakfast or easy snack. It’s also a great feature at a weekend brunch with your friends. Nothing says “welcome” like freshly baked, homemade lovin’.
You will need:
Preheat your oven to 250 degrees – yep, this is a slow, low-temperature bake. Add the dry ingredients to the bowl first- the oats, nuts and brown sugar, and mix together.
Next measure out the wet ingredients…
and add them too.
Stir everything together. It’s important that everything has at least some coating of sugar, syrup and oil.
Spread the mixture onto two cookie sheets covered in either parchment paper or silpats. There’s going to be a lot of melted sugar, so having something to avoid a lot of mess on your pans is going to save you a lot of trouble.
Bake for one hour, stirring and switching the trays every 15 minutes or so (while the timing’s not that important, the stirring is. The melting sugar will leave you with a full sheet of granola stuck together if you don’t stir!). Add any non-bakeable ingredients – dried fruit, chocolate, marshmallows, etc., after you pull it out of the oven. And if it’s something that can melt, give the granola a few minutes to cool.
It’s great served warm with milk or yogurt.
Store in an airtight container and it will keep for over a week, but it probably won’t last that long! You can also mix up the flavors for a different cereal every time: