Olive Oil Cake With Tomato Confit

1. 1

   Preheat oven to 325 degrees. Generously oil bread pan and set aside.

2. 2

   In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder.

3. 3

   Fold wet ingredients into the dry mixture until almost combined.

4. 4

   Pour batter into prepared bread pan and bake for 15-20 minutes, until tester comes out clean.

5. 5

   Let cool for 15 minutes in the pan before removing the bread and continuing to cool on a wire rack.

6. 6

   In a large skillet over medium high heat, add the tomatoes and olive oil. Stir in the fresh herbs and a very large pinch of kosher salt with a few grinds of black pepper

7. 7

   Let the tomatoes get really hot where the oil starts to crack and the tomato skins blister. Then, reduce the heat to medium low and simmer for almost 1 hour. Come back and stir about every 10-15 minutes.

8. 8

   After an hour, remove from the heat and let cool for 20 minutes. Taste and adjust seasonings if needed.

9. 9

   To serve, slice olive oil cake, top with a generous amount of tomato confit and a large dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.