Grill some bread, slather it with some ricotta or mascarpone cheese and then top with some of the confit. Toss some of the tomatoes and olive oil with freshly cooked pasta. Sprinkle with a bit of freshly grated Parmesan cheese; Pecorino Romano also works well, too. Use the tomatoes as a condiment for grilled chicken or fish.
Subsequently,What to do with leftover tomato confit oil?
There are several ways you can use the leftover tomato confit oil: – In place of regular cooking oil, to add flavor to dishes. – Serve with fresh bread and antipasti – as a dipping oil. – Spooned over dips and sauces. – To massage kale.
Correspondingly,What’s the difference between slow roasted tomatoes and tomato confit?
Tomato confit is just a little different than slow roasted tomatoes. The confit tomatoes are not cut in half, and in the end, are a lot more juicy . They’re also cooked in olive oil instead of being lightly coated. This ends up being more like a sauce of whole tomatoes covered in a garlic and thyme infused oil that tastes absolutely amazing.
Similarly, it is asked,What’s the best way to make tomato confit?
Naturally dairy-free, gluten-free and vegan. Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, until the tomatoes are half-way submerged. Sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
Why do you need a stone grinder for dosa?
Stone grinding protects ingredients from overheating therefore preserving enzymes and beneficial micro-cultures. This promotes a successful fermentation (rising dough) for soft and fluffy idli and dosa.