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Recipe: Tomato Confit

April 26, 2006 by Renee Claire

PopBetty - Roasted Plum TomatoesTomato confit, or roasted tomatoes, is a beloved classic.  Versions abound, from Alain Ducasse’s to Emeril’s favorite, by Daniel Boulud.

The secret is in a) the quality of the ingredients, and b) the slow roasting.  Roasting tomatoes does wonders for their flavor, simultaneously intensifying and softening it until, well, magic.

The following recipe is adapted from Simple to Spectacular, by Jean-Georges Vongerichten and Mark Bittman.  Serves 4 to 6.

12 plum tomatoes, ripe but not mushy*
1/3 cup extra-virgin olive oil
6 garlic cloves, minced*
1 tbsp dried thyme*
1 1/3 tsp coarse salt*

1. Preheat oven to 275 degrees F.
2. Cut out tomato core and cut an X into the smooth end. Drop tomatoes in boiling water for about 15-20 seconds, or until the skin loosens, then transfer to a bowl of ice water. Peel tomatoes, cut in half lengthwise, then scoop out seeds and pulp.
3. Line a baking sheet with aluminum foil, and place tomatoes cut side down onto sheet.  Cover tomatoes with olive oil, then sprinkle evenly with the garlic, thyme and salt.
4. Place in oven and cook for two hours or more, turning both the tomatoes and the baking sheet every 30 minutes.  Serve with French bread.

*original recipe calls for 12 plum tomatoes OR 6 large tomatoes, 6 cloves of garlic, peeled and lightly crushed, 6 sprigs thyme, and 1 tsp coarse salt.

Filed Under: Food, Recipes

Recipe: Linguine With Clams

March 26, 2006 by Renee Claire

PopBetty - Linguine with Clams

Serves 4-6

1 lb linguine
Salt
6 oz clam juice
1/4 cup olive oil
5 cloves garlic, minced
1/2 tsp crushed red pepper
1/2 cup dry white wine
2 6-oz cans minced clams, undrained
1/2 cup chopped fresh parsley

Cook linguine according to package directions, salting water as desired. Drain linguine, then transfer to bowl. Add clam juice and toss. Set aside.

Meanwhile, heat olive oil, minced garlic, and crushed red pepper in skillet over medium heat. Cook until garlic is golden, but not brown. Then add white wine and clams, and bring contents to a boil. Reduce burner to medium-low heat, cover, and let cook 5 to 7 minutes. Remove cover, add parsley, and reduce heat to low. Add linguine and clam juice to skillet, toss well and serve.

Note: This recipe is based on a Real Simple recipe, published in May 2002.

Filed Under: Food, Recipes

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