As a lover of summer, the transition from warm beaches and sundresses to crisp mornings and sweaters can be a tough one .... but I also love that Fall bring about such great things .... magical in-between weather, scarves, and that rejuvenated feeling that comes with the change of season. I look forward to welcoming squash and warms soup back into the mix, even though I am a little reluctant to say goodbye to tomatoes, cucumbers, and farm stands bursting with produce.
This tomato and shallot confit is what I make as soon as the tomatoes hit the farm stands, and it is what I will continue to make until the tomatoes are no more. It is one of my favorite ways to enjoy my favorite fruit, and it is also my favorite way to preserve and hold onto them just a little longer. Confit, which is just a fancy way to say slow cooked in olive oil as a means to preserve, goes so well with so many things. You can spoon this over your avocado toast in the morning, or into a bowl of pasta or veggie noodles at night. It would make a killer pizza topping, or can be served simply over salad greens or over a piece of grilled fish. One of my favorite ways to serve this is before dinner, in a bowl with a spoon, and some crispy bread to smother them with.
I don't know about you, but for me Fall also is one of the busiest times of year. Even as an adult, it has a back-to-school feel, it's as though everyone (myself included) enters into Fall refreshed and ready to work. This Fall has been no exception, and in fact, it has been one of the busiest I can remember. With that, I have a few things I am planning that I want to share with you!
In a couple of weeks (Oct 1&2) I am hosting a photography and styling wokshop in my home city (NYC) with my friends, Joann (@sliceofpai) and Gabriel (@theartfuldesperado). I am really excited about this one, because I get to show our participants around my city and get to take you to some of my favorite spots and eat some of my favorite foods. If you live near NYC or want to come visit NYC, be sure to check this one out! It's going to be so much fun and you'll also gain some valuable skills and portfolio pieces.
I added a new page to my site called WORKSHOPS + EVENTS where you can find information on the upcoming NYC workshop and the other workshops I have in the works (----> at the top of the sidebar), so go check it out, and I hope to see you at one soon!
cherry tomato + shallot confit
about 4 cups of confit
1 pint of red cherry tomatoes
1 pint of sungold tomatoes
8 small shallots, peeled and sliced in half
4 cloves of garlic, peeled and smashed
6 sprigs of fresh thyme
1 teaspoon of kosher salt
about 2 cups of extra virgin olive oil
- Pre-heat the oven to 350º.
- Place the tomatoes, shallots, garlic, thyme, and salt into a small, deep baking dish (I use a 9x5 loaf pan), and cover with the olive oil. Make sure the tomatoes, shallots, and garlic are completely submerged.
- Cover tightly with foil, and bake for about 45 minutes. You want the tomatoes, shallots and garlic to be tender, but not completely falling apart.
- Allow to cool, and then transfer to a glass jar with a tight fitting lid (a large mason jar works great), and serve however you like! This will keep in the fridge for a couple of weeks.