Rosemary Tomato Confit Croustades are an appetizer that is out of this world. Sweet and savory, aromatic and fresh -- all at once!
*Makes approximately 2 1/2 dozen croustades (about 4 cups tomato confit)
Heat the oven to 225°F.
In a small bowl, combine the olive oil, garlic and rosemary. Set aside.
Cut each peeled tomato in half, horizontally, and use your fingers or a small teaspoon to scoop out the seeds. Gently shake the tomato half to remove excess seeds.
Now pour half of the oil mixture to cover the surface of an edged baking sheet. Sprinkle with salt and pepper.
Place the tomatoes, round side up on the baking sheet. Don't worry if it's a tight fit -- squeeze in all of the tomatoes, as they will shrink during the cooking process. Season with salt and pepper and evenly pour the remaining oil mixture over the tomatoes.
Roast the tomatoes in the preheated oven for approximately 5 hours, basting every hour and a half or so with the pan juices.
When the tomatoes are done, they will be about half their original size and slightly golden brown along some of the edges. They should not be dry. Season to taste with salt and pepper.
Turn the oven up to 375°F.
Using a serrated knife, cut the baguette into approximately 30 slices and place them on a baking sheet. Toast in the 375°F oven until the edges are slightly golden brown, about 4 minutes.
Add 1 to 2 tomato halves to the surface of each slice of toasted bread.
Serve either at room temperature or warm.
You can use any bread you like. I use the baguette because it's a good size for an hors d'oeuvres. The bread, in this case, is simply a vehicle to carry the tomato.