Roasted Vegetable & Tomato Confit Tartines
Toasted sourdough bread piled high with vegetables and cheese.
Yield: 6
Ingredients
- 6 cups 1500 grams peeled, seeded, chopped, drained tomatoes
- 1 head of garlic cloves individually peeled
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 2 slices thick-cut bacon
- sprigs of fresh thyme + basil leaves
- assortment of onions peppers, zucchini
- sourdough bread
- pepper jack or mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- In a dutch oven, stir together tomatoes, garlic, olive oil, salt, sugar. On top, nestle in the bacon and herbs.
- Bake for 40-45 minutes, until bubbling and tomatoes are beginning to get a crust around the edges.
- While tomatoes are in the oven for 20 minutes, slice onions, peppers, and zucchini. Toss with 2 tablespoons olive oil, and 1 teaspoon salt. Spread on a baking sheet, and add to the oven. Bake until soft and tender, which should be about the same time as when the tomatoes are done.
- When both tomatoes and vegetables are removed from the oven, slice sourdough bread in about 1/2 slices. Rub the cut side with a cut clove of garlic. Spread tomato confit on top of each slice, then vegetables, and then a slice of cheese.
- Broil built toast slices on a baking sheet for about 4 minutes, until cheese is melted and serve immediately.
Notes
Recipe courtesy of Shannon Stebelko of Spicy Radish Cafe.