Sourdough Toasts with Smoky Tomato Confit

1. 1

   Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes.

2. 2

   Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more.

3. 3

   Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately low heat, stirring frequently, until mixture is very thick (jam-like), 25 to 30 minutes.

4. 4

   Puree in a blender or food processor, then transfer to a bowl to cool.

5. 5

   Preheat oven to 350 degrees F.

6. 6

   Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total.

7. 7

   Spread the toasts with the confit, top with a chive baton, and place an olive 1/2, rounded-side up, in the center of each.

8. 8

   Cooks' note: Confit can be made 4 days ahead and chilled, covered.

9. 9

   Bring to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.