yes, you read that right...
What is confit? You've probably heard duck confit or chicken confit but the word "confit" basically means you are cooking something at a lower temperature for a longer period of time in its own juices. Mouth-watering, I know.
If you're a tomato hater, leave!! We cannot be friends! Plain and simple! I'm also a tomato girl, ok? If you want to be persuaded.. well, then I guess you can stay...
I love tomatoes. My whole culinary journey started with one single farm-grown tomato. I always ate the weird, slimy, and grainy red tomatoes from the supermarket and never loved them but, I had a tomato grown on a little farm in Vermont and my life changed. I didn't know food grown on farms tasted better than the supermarket ones?! The food from supermarkets has to come from farms, so what's the difference, right? WRONG, BABE. They are like nature's little candies and I just need you to go try a locally farmed tomato and just trust me. From one garlic girl to the next.
So this breakfast dish is my favorite. (I swear I eat other meals I just only talk about breakfast).
Tomato confit sounds difficult, but it's not! It's such a beautiful song of sweet, salty, lemony, and umami. I used to make this in the mornings when I was living with my parents and my dad would run downstairs to get some. That man hasn't run in over 35 years...
So we start off with some sliced onion, the more the better! They cook down anyway. Add that to a medium skillet with oil. After they become translucent add some maple syrup or brown sugar and spices! I use chili powder, oregano, thyme, paprika, and cayenne because ya girl likes it SPICY!
Add a teaspoon of brown miso paste, your chopped cherry tomatoes, and yup you guessed it, garlicccccc!! Let this all come together for a couple of minutes and once the tomatoes have a good char on them, add a glug of white wine (maybe a cheeky lil sip for you too, you deserve it).
Right about now I always wish I could take scents out of the air and magically put them in a candle because the smell is INTOXICATING. I would burn that candle all day every day hunny.
BUT IT GETS BETTER. Zest some lemon and lemon juice. Salt and just steam your face over your beautiful concoction. Oh, you can also toast up some bread too.
You'll see after a few minutes it has reduced and you are left with these beautifully soft tomatoes punched with flavor. I take all of it out but leave the oil in the pan to cook my egg in. Yeah, baby.
Put this over some sourdough, avocado, zest some more lemon, and add some flaky salt and cheese!
Don't forget to garnish that dish like the bad bitch chef you are!!
Devour & enjoy.
I know. You are welcome.
xoxo
garlic girl
Kommentare