tomato confit Recipe thaibeef

1. 1

   In a heavy bottomed saucepan, place quartered tomatoes, stems removed.

2. 2

   Do not remove the skins, nor the seeds and natural juices.

3. 3

   Turn the heat one high.

4. 4

   The natural juices of the tomtoes are plentiful, so it will bubble and boil and reduce slowly to a confit.

5. 5

   Stir occasionally, and towards the end watch more closely so that the reduction does not burn the pan.

6. 6

   When the confit still resembles tomatoes, and yet has enough heft to not be soupy, remove from heat.

7. 7

   Let cool, and store in the refrigerator until needed.

8. 8

   Place the crotin of chevre on one end of a plate.

9. 9

   Place a tbsp of confit on the other.

10. 10

    Decoratively swirl a glug of excellent quality fruity olive oil between the two.

11. 11

    Crack 3 or 4 black peppercorns with the flat side of a knife.

12. 12

    Sprinkle on the cheese and the olive oil.

13. 13

    Serve as is; no crackers nor breads are needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.