Toss with your favorite hot pasta adding some fresh basil and grated Parmigiano-Reggiano.
Add a filet or two of fish, place back in the oven, and cook until fish is done.
Smear hummus or Labneh on a platter and top with confit. Serve with DLM Artisan Bread for scooping up.
Sauté or grill some summer squash and/or eggplant then stir in some of the tomato confit.
INGREDIENTS
1qt
local tomatoes, cut into thick wedges
4
shallots, peeled and cut into wedges
1
clove garlic, peeled and crushed
Salt and pepper to taste
½cup
DLM Extra-Virgin Olive Oil
INSTRUCTIONS
1
Preheat oven to 325°F.
2
In a large, shallow casserole dish, toss together tomatoes, shallots, and garlic, seasoning to taste with salt and pepper. Pour the olive oil over everything and toss to combine.
3
Bake until the vegetables are soft, about 45 minutes, stirring once or twice during cooking. Serve hot or at room temperature.
In a large, shallow casserole dish, toss together tomatoes, shallots, and garlic, seasoning to taste with salt and pepper. Pour the olive oil over everything and toss to combine.
3
Bake until the vegetables are soft, about 45 minutes, stirring once or twice during cooking. Serve hot or at room temperature.
