tomato confit Recipe thaibeef

tomato confit Recipe thaibeef

Ingredients:
tomatoes, red, ripe, raw, year round average
sugars, granulated

Directions:
In a heavy bottomed saucepan, place quartered tomatoes, stems removed.
Do not remove the skins, nor the seeds and natural juices.
Turn the heat one high.
The natural juices of the tomtoes are plentiful, so it will bubble and boil and reduce slowly to a confit.
Stir occasionally, and towards the end watch more closely so that the reduction does not burn the pan.
When the confit still resembles tomatoes, and yet has enough heft to not be soupy, remove from heat.
Let cool, and store in the refrigerator until needed.
Place the crotin of chevre on one end of a plate.
Place a tbsp of confit on the other.
Decoratively swirl a glug of excellent quality fruity olive oil between the two.
Crack 3 or 4 black peppercorns with the flat side of a knife.
Sprinkle on the cheese and the olive oil.
Serve as is; no crackers nor breads are needed.