Tomato Conserva
Your new favorite savory spread for crusty breads – alone or as part of a perfect bruschetta.
Tomato Conserva
2015-12-14 18:55:33
This is a versatile recipe that can be the base for so many things. My favorite is spreading the rich, flavorful goo on a hunk of rustic bread as a delicious appetizer - a riff on bruschetta. You can also use it in pastas, on pizza, or as a warm caprese.
Ingredients
- 2 pounds ripe, hearty tomatoes sliced crosswise 1/2" thick with tough stem/core/pith removed
- 2 medium cloves garlic, peeled and smashed with flat edge of a chef's knife
- 1/4 cup extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper to taste
Instructions
- Position rack in the middle of the oven. Preheat to 350°F.
- In a very large, generous bowl, carefully place tomatoes and garlic and drizzle oil over all. Gently fold to coat all.
- Turn out contents carefully onto a rimmed baking sheet and sprinkle with sea salt and pepper.
- Put tomatoes in the oven and lower the heat to 225°F. Roast slowly until the tomatoes look like withered, plump pinwheels (similar to sundried tomatoes but in a far prettier shape), wrinkly and slightly browned in spots. This can take over 4 hours; best results are achieved at 5 to 6 hours. Remove from oven and let cool until able to be handled bare-handed before spreading or serving.
Adapted from Fine Coking
Adapted from Fine Coking
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