These recipes from David Lebovitz can be served as an appetizer or as a light dinner, with some French or Italian bread, in a salad, or even with pasta.
This is Mediterranean gastronomy at its best!
Ingredients for the confit of tomatoes (preserved tomatoes):
- 1 kg / 2 pound tomatoes
- abundant olive oil
- black pepper
- salt
- 3 or 4 garlic cloves, peeled
- a few bay leaves
- the herbs you prefer: I added some dried rosemary and oregano
Cooking instructions for the confit of tomatoes:
Wash and cut the tomatoes in two.
Put them in a baking tin, season with salt, pepper and herbs. Tuck in the garlic and the bay leaves as well.
Pour about 1 cm/ half an inch of olive oil on the tomatoes. Don’t worry about the quantity, if you cannot finish it afterwards it can be recuperated and used to season a salad, pasta, or it can be even drizzled on a slice of (toasted) bread.
Put in the oven at 180°C / 350°F until the tomatoes are soft. Serve at room temperature.
Ingredients for the tuna spread:
- 280 g / 10 ounces of tuna canned in olive oil, drained
- 70g / 5 tbsp butter (I used unsalted), at room temperature
- 1 tbsp light soy sauce
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- a pinch of chili powder (I used Spanish hot paprika powder)
- 2 tbsp heavy cream (which I did not have, unfortunately as it would have contributed to the “spreadability”)
Instructions for the tuna spread:
Mix the soy sauce, the balsamic vinegar, the chili powder, the heavy cream and the lemon juice together.
In a food processor, mix the tuna flakes with the liquid mixture.
Add butter little by little, until incorporated.
And there you have it! Your fabulous tuna spread is ready, enjoy!!
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