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Quick Cherry Tomato Confit on Miso Bread
Chef Tara’s take on brunch just might be the best thing since sliced bread. Think juicy, sweet cherry tomatoes, your choice of aromatic complements, and a restaurant-inspired touch of miso.
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Ingredients
- 2 - 3 handfuls cherry tomatoes
- 1/2 c Brightland ALIVE olive oil
- 1 Tbsp Brightland PARASOL champagne vinegar
- to taste any aromatics such as herbs or garlic that you have on hand (I used fresh basil and tomato leaves)
- 1 tsp miso
- 1.5 tsp butter
Instructions
Step 1
Preheat your oven to 350 F, and while the oven is preheating prepare the confit.
Step 2
In a casserole/baking dish scatter the cherry tomatoes. Pour ½ cup of Brightland ALIVE olive oil and 1 tbsp of a fruity white vinegar (I love Brightland's PARASOL) over the tomatoes. This is the base of the quick confit, feel free to flavor it in anyway that that is accessible to you. I utilized fresh basil and tomato leaves to bring earthy sweet notes, any aromatics like garlic or herbs are fitting.
Step 3
Once the oven is hot, place the dish in uncovered. The fruit will soften in the presence of the oil and caramelize with the vinegar element that brings the sugars in the tomato to life while aromatics characterize it to your abundance. After about 20 minutes the tomatoes should have become blistered and perhaps bursted. Remove and allow it to cool for about 2 minutes.
Step 4
Pair with an umami miso butter on sourdough. It’s simple, I spread a bit of miso on a slice of sourdough bread, then smear a nice amount of butter. I like to spoon the tomato confit on top with all the bits.