Cream of the Crop Recipe Week 13: Roasted Tomato Confit

                                        Roasted Tomato Confit

                                  By:  Jami Floyd & Kurt Flehinger

This is a great use for all of the super sweet, ripe tomatoes in our CSA boxes.  This recipe works well with the smaller cherry and grape tomatoes or with the larger heirloom varieties.  Just be sure that the tomatoes are chopped into roughly similar sizes.  The roasted ancho chilis give it a slightly smoky flavor with little heat. And it’s so easy; just pop the chopped tomatoes into the oven and let them roast!  

2 Pounds tomatoes (grape, cherry or large heirloom) cut into roughly equal sizes.

1/2 C. Extra Virgin Olive Oil

6-8 sprigs of fresh thyme

3 Tbsp. tomato paste

2 Cinnamon sticks

2 Fresh ancho chilis

1 Head garlic

2 Tbsp. chopped garlic chives

Salt and Pepper to taste

1 Pound Rigatoni (if using this as a pasta sauce)

1. Preheat oven to 425 degrees.

2. Chop tomatoes into rough similar sizes about 1 inch.

3. Roast the ancho chilis over an open gas burner or under the broiler until the skins are completely blackened.  Place in a sealed paper bag for 5 - 10 minutes.  Remove and rub the skins off of the pepper.  Cut in half and remove the seeds and veins.

4. Cut the top off of the head of garlic so the tops of the bulbs are exposed.

5. Add all of the ingredients (except the pasta and chives) to a 9 x 13 inch roasting pan.  Be sure that the ancho chilis are immersed in the oil and under the tomatoes.  Place the cut head of garlic face down in the oil and tomatoes.  Roast for 30-40 minutes until the tomatoes are softened and begin to caramelize.

6. Remove from oven and allow to cool for a few minutes.  Remove the garlic head and squeeze the softened garlic cloves into the sauce.  Mix the tomatoes until the tomato paste and garlic and evenly distributed.

7. If making pasta, boil well salted water and cook pasta according to package instructions.  Reserve 1/4 pasta water and then drain pasta.  Add reserved pasta water to roasted tomatoes 1 Tbsp. at a time until sauce becomes creamy. Add pasta to roasting pan and mix.  

8. Sprinkle chives over the top.

9. If serving on bread, ladle the sauce into a serving bowl and sprinkle with chives.

Note:  This is delicious by itself with a loaf of good crusty bread or as a pasta topping, along with a light green salad.