Roasted Asparagus with Tomato Confit

By kikilu — April 15, 2013

Asparagus…can you get anymore spring than that? I've recently become obsessed wtih tomato confit. Confit only means slow roasting something at a low temperature, in some type of fat, for a long time. For example, duck confit is slow roasted for hours and hours in duck fat until it falls off the bone. Here, tomatoes are doused in olive oil and sea salts, then slow roasted at 300° for two hours. They become a condiment for just about anything.

The other day, I used them for breakfast on toasted Italian bread with fresh ricotta, lemon zest and prosciutto. Tomato confit is also another great hostess gift. Double the recipe…keep some for yourself and bring some to your friends.

Roasted Asparagus with Tomato Confit

By kikilu Published: April 15, 2013

Yield: 4-6 Servings

by Kiki Luthringshausen of Beauty and Her Feast

Ingredients

2 lbs asparagus trimmed
2 tablespoons olive oil
2 tablespoons coarsely crushed marcona nuts
2 lbs roma tomatoes sliced lengthwise, seeds removed
4 garlic cloves smashed
6-8 sprigs fresh thyme
10-12 fresh basil leaves torn
extra virgin olive oil
sea salt and freshly ground pepper

Instructions

Tomato Confit: (Can be made a day ahead) Heat oven to 300°.
Line a large baking sheet with parchment paper. Place the tomatoes, garlic, thyme and basil on the baking sheet and generously coat with olive oil.
Using your hands, toss to coat. Sprinkle the tomatoes with salt and pepper.
Place the baking sheet with the tomatoes in the oven and cook for an hour. Take out of the oven and turn the tomatoes.
Return and cook for another hour. Remove the tomatoes from the oven and let cool. Once tomatoes are cool, remove the skins and discard.
Tomatoes can be left whole and stacked in a jar or using a fork, break down the tomatoes to create a chunky confit.
Taste and season with salt and pepper. Tomato confit can be store for a week. Best served at room temperature.
Asparagus: Heat oven to 400°. On a large rimmed baking sheet, toss the asparagus with olive oil. Season with sea salt and freshly ground pepper. Roast until tender, about 15 minutes.
To Plate: Place warm asparagus on a serving dish. Spoon tomato confit down the center of the asparagus and sprinkle with crushed marcona nuts. Serve.