Bread crisps with con­fit toma­toes


Australian Women’s Weekly NZ - - HARVEST HIGHLIGHT -

2kg Roma toma­toes

8 cloves gar­lic

8 fresh thyme sprigs

4 fresh rose­mary sprigs

2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon caster su­gar

1/2 cup (80g) kala­mata olives, pit­ted

10 basil leaves

16 thin slices cia­batta, toasted 500g fresh ri­cotta pars­ley leaves, to serve ex­tra vir­gin olive oil, ex­tra 1 Pre­heat the oven to 120°C (100°C fan-forced). 2 Quar­ter the toma­toes length­ways; ar­range over an oven tray, cut-side up. 3 Break the gar­lic into in­di­vid­ual cloves and bruise each one with the side of a large knife. Add the gar­lic to the tray with the thyme and rose­mary sprigs. Driz­zle with the oil and sprin­kle with the su­gar. Sea­son gen­er­ously with sea salt flakes and freshly ground black pep­per. Bake for 3 hours or un­til toma­toes are crin­kled. Re­move from the oven; cool. 4 Put eight of the tomato pieces into a small food pro­ces­sor with the olives and 6 basil leaves. Squeeze the gar­lic out of four of the cloves; add to the olive mix­ture. Process to a chunky paste. 5 Serve the toasted bread with the tomato and olive paste, ri­cotta, tomato pieces and pars­ley. Driz­zle with a lit­tle of the oil, if de­sired. 6 Trans­fer the re­main­ing toma­toes to a clean glass jar or stor­age con­tainer, lay­er­ing with the re­main­ing fresh basil leaves and roast gar­lic cloves. Pour over the ex­tra oil un­til all the toma­toes are cov­ered. Not suit­able to freeze or mi­crowave.

Bread crisps with con­fit toma­toes Chopped tomato salad with sesame salt

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