Tuesday, August 30, 2011

Tasty Tuesday

After my fried butter post, I’m feeling a little bit hypocritical about this week’s Tasty Tuesday.  But really that post was more a slam on the Republican hopefuls (in case that wasn’t clear) than the butter (even though it just sounds disgusting). 

My friend Elana found this recipe in an airline magazine this summer.  I just had to try it, especially with some really good tomatoes I bought from Forneris Farms last weekend. 

Roasted Tomato Confit with Bacon Fat
3 pounds tomatoes
6 large cloves garlic
12 sprigs thyme
Freshly ground black pepper
1 pound sliced bacon
Salt ?

1. Heat the oven to 350 degrees.
2. Halve the tomatoes lengthwise, and place them, skin-side-down in a roasting pan. Scatter the garlic and thyme sprigs over the tomatoes, and season with several grinds of black pepper, or to taste.

stuff 291 I wanted to eat the tomatoes just like that, but I controlled myself and continued cooking.
3. Layer the bacon over the tomatoes, placing the strips, one at a time, over the tomatoes, slightly overlapping them if necessary.
4. Place the roasting pan in the oven and roast for 1 hour.
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5. Increase the heat to 400 degrees and continue to roast until the bacon crisps and browns on top, an additional 10 to 15 minutes. Remove the pan from heat.
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At this point the house smelled amazing!

6. Carefully remove the layer of bacon (save the bacon for snacks or set aside for another use). Taste a bite of tomato and check for seasoning. Sprinkle over 1 teaspoon salt, or as needed (I didn’t need to add salt.  Saltiness will vary by brand of bacon, and more or less salt may be needed for the tomatoes). Gently turn the tomatoes over in the pan (cut-side down), and place the pan on the stove. Bring the liquid around the tomatoes to a gentle simmer over medium-low heat and simmer for 3 to 5 minutes to distribute the seasoning and flavors. Remove from heat.
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7. Place the tomatoes in a glass jar or bowl. Cover with the remaining liquid, gently pressing the tomatoes down so they are submerged. Set aside until cool.
8. Cover and refrigerate the tomatoes until ready to use, and then warm on the stovetop before using. The confit will keep for up to 10 days, covered and refrigerated.
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The recipe recommends that the tomatoes be served on crostini or over pasta.  I did warm and serve over pasta.  It made for a very simple tomato sauce with fresh Parmigiano-Reggiano.  I thought they might be flavored overwhelmingly with bacon, but they weren’t at all.  They just had a very nice flavor.
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My favorite though was serving them cold in a wedge salad with bleu cheese and crumbled bacon pieces. 
stuff 300 I had this salad three times for dinner last week.  It was so good!

Thanks for the recipe Elana!


  1. It looks absolutely scrumptious. Especially the salad that utilizes them. YUM!

    I like Republicans. And Democrats. And Libertarians. And people. I just like people. You can believe whatever you want to about politics but I don't think that should change your view of the person they are.

    It is ok to be different. It's grand actually.

    Love, Becky the Lecturer who likes Democrats AND Republicans

  2. @becky - I have many friends who are republicans, but republicans due to financial policies. They are not the ones who feel it's their responsibility to judge, fix, condemn those who they view as morally corrupt. I have a few friends who, according to certain candidates, don't have enough value to exist, who are demons. My non-believer views are also thought as "un-American". It's no one's business how someone lives their life if they aren't hurting anyone else. Unfortunately some of the rep hopefuls feel that it is there business and that's what I have a problem with. It's nice that you like both rep and dem, too bad so many aren't as kind to ALL people as you are.
    Oh, and the tomatoes were scrumptious! :)

  3. There is nothing quite like the juice that you get from roasting tomtoes.
    I've been wondering if I blitzed a few Kg and hung them in muslin or calico. Then reduced the resulting juice.
    It's hard to get that point with the oven where roasting causes the flesh to plop releasing the liquid and the oven caramelising into a form of sundried thereby atomising the juice.

  4. That looks BEYOND delicious - you totally sucked me in with the bacon!

  5. Yum.You know I'd set aside the bacon in my mouth. It wouldn't make it past me.

  6. @Vince - I love roasted tomatoes. What do you plan on doing with the juice? I'm just curious because as good as it is, I'm not sure what to do with it. Would you make tomato sauce, or tomato juice to drink, or just use it in cooking? The muslin sounds like a good idea, holding all the solid together while you get the juice. This had A LOT of liquid, but I think most of it was bacon fat I'm afraid. :)

  7. @Becky - after replying to your comment, I saw a report on the news that Bachman commented this weekend about the East Coast's earthquake and Hurricane Irene being god's warning to Washington to control its spending. Really? Then defended her comment as a joke. I don't think she was joking.

  8. @Megan - I know, bacon makes everything test better doesn't it?

    @Mami - BwaaaaHaaaaaHaaaa! That is so funny!!!

  9. At least confit is a proper traditional culinary technique... and was a necessity in preserving food.

    So you should not feel hypocritical about poo-pooing deep fried butter and then making a tomato confit.

    You should feel proud that you are helping to keep a tradition alive.

    As a matter of fact, someone should apply to the French government to have you honoured for your advancement and promotion of French culture.

    Of course, to accept that award would be un-American.

  10. @Hula - Oh yay me! :) Well if Bachman or Perry get elected, I'll just move to France and pick up the award in person. It is very French, but also very easy to make. Who knew!

  11. BACON! I love it...remember in Grumpy Men they go grocery shopping and the oldest guy puts 3 pounds of bacon in his cart adn he is done shopping....I think my son could do that!

    The recipe looks awesome!

  12. My mouth is watering!!! It looks so good! Now I just have to make it...lol!

  13. WOW... i love reading blogs to find unusual and refreshing recipys like this.... your photo's are making my mouth water, truly.
    Thanks for sharing this blog post. Love it, as usual.
    jennie. x