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Author Notes: I love the way slow roasting brings out the essence of summer tomatoes. If raw cherry tomatoes enjoyed soon after picking taste like the early morning sunshine, bright and cheery, slow roasted cherry tomatoes are like a brilliant summer sunset, complex, lingering and multi-hued. I was hoping the same would be true for zucchinis. Turns out it is true; this confit captures the essence of summer's sweet bounty. I am not sure I will ever be able to eat them any other way. You will see what I mean. This confit is extremely versatile – delicious on its own (by the spoonful, in my case), spread atop toasted baguette à la bruschetta, or with some freshly grated parmesan or feta to transform weeknight pasta into something special. - gingerroot
Makes a little more than one cup
- 3 small firm zucchini, scrubbed
- 1 cup mixed yellow and orange cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 sprig fresh rosemary
- 1-2 anchovy fillets, packed in oil
- Scant 1 tablespoons red wine vinegar
- sea salt
- 1 10 inch square piece of parchment paper (approx.)
- Preheat the oven to 300 degrees.
- Prepare a baking sheet by placing parchment paper in center, and folding up the edges on each side of the square (about a ¼- ½ inch), pinching the corners, to create a slight rim (to catch all the sweet, roasting juices).
- Place zucchinis in the middle of parchment paper. With a sharp knife, make small slits down the top of each one. Arrange cherry tomato halves around zucchinis.
- Sprinkle minced garlic on each zucchini and distribute the remaining garlic evenly on top of tomatoes. Season vegetables with a pinch or two of sea salt and drizzle with the olive oil (making sure to cover the zucchinis).
- Nestle anchovies among the tomatoes. Place rosemary sprig between zucchinis. Roast for about an hour, until zucchinis are soft when tested with a fork.
- Remove baking sheet from oven and let cool for a few minutes (I could not wait and cut right into them, which is okay, just be careful not to burn your hand). Discard Rosemary sprig.
- (From this point on, leave vegetables in parchment paper. This way all the caramelized juices from the tomatoes and zucchinis will be added to the confit). Carefully trim stem end of zucchini and discard. Cut each zucchini in half lengthwise and either scoop out flesh with a spoon or cut in half again and then chop, placing into a bowl. (I did a mixture of both – some zucchinis were softer than others so I scooped out the flesh from those and then chopped the skin, others that were not as soft I quartered lengthwise and did a rough chop).
- Add roasted tomato halves, garlic bits, caramelized juices, remaining olive oil and anchovy (by now melted into salty deliciousness), using parchment paper to help funnel every drop into bowl with zucchinis.
- Stir to combine and season with sea salt to taste (if needed).
- Add a splash (I probably added a tablespoon) of red wine vinegar (the best you have – I used 18-year-old red wine vinegar I bought in Napa – delish!).
- Transfer to a glass jar with airtight lid. If you are not going to use within a day or two, make sure to top with olive oil to keep longer. Confit should last about a week.
- This recipe was entered in the contest for Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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