Yes, please, we say. And we’re certain you’ve got a tomato or two on a window sill somewhere nearby.
Marinated Tomatoes
1 lbs large tomatoes
2 sprigs fresh thyme
2 garlic cloves
½ tsp sea salt
1 ½ c olive oil
Blanch and peel tomatoes. Cut into quarters and seed. Transfer to glass jar or bowl. Add thyme, garlic and salt.Pour enough oil to cover.Let sit at room temperature at least 2 hours.
Tomato Confit
2 ½ lbs large tomatoes (quartered and seeds removed)
4 sprigs fresh thyme
3 garlic cloves
1 tsp sea salt
½ c olive oil
Place tomatoes on a rimmed baking sheet. Scatter thyme and garlic cloves evenly over tomatoes.Drizzle with olive oil and sprinkle with sea salt. Bake at 300 degreesF for 45 min. Stir tomatoes and continue cooking for another 45 min. Cool completely and peel off skins.
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Salad Greens
8 cups assorted mixed greens
2 tbsp olive oil
1 fresh lemon, juice of
½ tsp sea salt
12 large basil leaves torn into pieces
Toss greens with olive oil, lemon juice and sea salt.
Chèvre
6 tbsp soft goats cheese
To plate
Spread grilled bread with chevre. Top with tomato confit followed by marinated tomatoes.Garnish with salad greens.
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Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW