TOMATO CONFIT (+RICOTTA TOAST, SIMPLE SALAD, PASTA WITH CALABRIAN CHILI)

For the Confit:

Preheat oven to 300F.

In a casserole dish, braiser, dutch oven, or any other oven-proof, high walled vessel, spread your tomatoes in a single layer. Place herbs, peppercorns, and crushed garlic cloves between the tomatoes and cover with olive oil. Bake for 1 hour, or until tomatoes are visibly softened.

Remove and strain tomatoes from oil. Reserve both.

For the Ricotta Toast:

Whip ricotta with a whisk until smooth. Season with salt, pepper, lemon zest, and spread on toast. Top with confit tomatoes, finish with flaky salt. Enjoy!

For the Salad:

Combine garlic from confit, 3 tbsp confit oil, and 1 tbsp white wine vinegar, as well as salt and pepper to taste in a bowl and whisk vigorously until emulsified.

Combine leafy greens and any salad inclusions if desired in a bowl and top with dressing. Toss to combine.

Plate and top with thinly sliced red onion, and thinly sliced sheets of parmesan. Enjoy!

For the Calabrian Chili Pasta:

Boil pasta to al dente package instructions.

Heat 1 tbsp of confit oil in a pan on medium heat. Add Calabrian chili and cook for 1 minute. Add 6-7 confit tomatoes and cook until they burst.

Add in your pasta alongside 2 tbsp of pasta cooking water and toss for 1-2 minutes, until sauce is emulsified and coats the pasta evenly.

Serve and top with fresh basil, and grated parmesan cheese. Enjoy!