Whipped feta dip? Which is best? feta + yogurt? Feta + mayo & sour cream? Or feta + cream cheese?

This si one of my favorites too. Ina Garten's balsamic garlic roasted tomatoes

are the perfect topping. Really transforms the plain old plum tomato.

 
This takes longer than Ina's recipe, but so worth it! Tomato Confit

* Exported from MasterCook *

Tomato Confit

Recipe By :Jean-George & Ruth/ SF
Serving Size : 4 Preparation Time smileys/smile3.gif:00
Categories : Vegetables Tried & True

Amount Measure Ingredient -- Preparation Method

12 Plum Tomatoes -- or
6 Large Tomatoes -- peeled & seeded
1/3 Cup Extra Virgin Olive Oil
6 Cloves Garlic -- peeled & bruised
6 Sprigs Fresh Thyme
1 Teaspoon Coarse Salt

1) Preheat oven to 275°F. Cut out the hard core of each tomato and make an X in the smooth flower end. Plunge into boiling water for about 15 seconds or until skins loosen, then plunge into ice water; drain. Peel; cut plum tomatoes in half, regular tomatoes into quarters, then remove all the seeds and any center pulp. What you want is the outside flesh.
2) Cover a rimmed baking sheet with foil and brush with some of the olive oil. Place tomatoes cut side down on the pan. Scatter the garlic and thyme around and sprinkle with salt. Drizzle the remaining olive oil over the tomatoes.
3) Bake for 2 hours or more, turning the tomatoes every 30 minutes or so to make sure they are not browning (if they are, lower the heat) and turning the baking sheet so the tomatoes cook evenly. The tomatoes are done when they are very soft and shriveled.
They will keep, refrigerated, for a few days. Chances are they won't last that long!

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Per Serving (excluding unknown items): 245 Calories; 19g Fat (65.9% calories from fat); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 3 1/2 Fat.

Serving Ideas : Anywhere you'd use sun-dried or roasted tomatoes.

NOTES : Make these and you'll never buy sun-dried tomatoes again! They are slow-cooked tomatoes with garlic, thyme and olive oil and the long, but simple process turn tomatoes into candy. At that point, you can serve them by themselves, use as garnish for many dishes (especially those with white fish) or include then in salads
Notes from the original recipe source include..."combine then with summer squashes and lots of lemon juice, or layer with crabmeat or shrimps, or include them in potato salad.
Keys to success: the riper and more flavorful the tomatoes, the better the confit. However, average-but-decent tomatoes become something special when given this treatment!

 
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