As summer winds down, the garden offers a final burst of vibrant flavors and colors. Utilizing the last of summers ingredients allows you to capture the essence of the season. This mouthwatering recipe embraces the last of Sun -ripened tomatoes and fragrant basil. Add your favorite creamy cheese to complete this little gem of a dish.
Season: Summer
Prep time: 20 minutes
Inactive cook time: tomato confit - 2 hours
Ingredients For Pesto
Serves 4
A large bunch of basil, at 25-30 leaves
1 cup pignoli nuts, toasted
1 cup fresh parmigiano cheese, grated
1 large garlic clove, minced
3/4 cup Extra Virgin Olive Oil
pinch of salt, or to taste
Pesto Method ~
In a dry pan toast pignoli nuts for 4-5 minutes, or until they turn a dark blonde color. Set aside.
When toasting nuts, do not walk away, as they can burn if over toasted.
Tear the leaves from the stems of all the basil. If using a food processor put the nuts in first, pulse a few times. Add garlic, cheese and basil leaves. Pulse a few more times. In a slow steady stream add the olive oil, until just blended. If you over mix it will make the pesto taste bitter.
Tomato Confit
2-4 pints assorted cherry tomatoes
1 1/2 cups good quality olive oil
1-2 cloves of garlic, sliced thinly
1 tsp sea salt, to taste
1/8 tsp. red pepper flakes
1 few thyme leaves
a squeeze of fresh lemon juice
Preheat the oven 225.
Get a baking dish about 2 inches high, to cook down the tomatoes, nothing too big because you want most of them to be submerged.
Cut the tomatoes in half. Add the tomatoes with the garlic, salt, red pepper flakes, olive oil., and a squeeze of lemon. Carefully mix it all together so everything is evenly distributed.
Place baking dish Into the oven. They slowly cook for 11/2 - 2 hours, until they’re very soft. Keep an eye on them.
Slightly cool ~ Let the mixture cool then serve or transfer to a container to store for up to 3 weeks in the refrigerator, If completely submerged in olive oil, this preserves the tomatoes. You can freeze it up to 3 months. Place in the refrigerator overnight in a well sealed jar, before freezing.
Assembly ~ I used a round 4" cookie cutter to assemble this dish. It offers a beautiful presentation.
Place cookie cutter in the center of the plate. Put some of the pesto on the bottom, and pat slightly. Add cheese of choice, a slice of fresh buffalo mozzarella, buratta, or a creamy goat cheese. Place a mound of tomato confit on top, and finish with fresh basil chiffonade ( ribbons). Serve it with a slice of crusty bread.
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