Sourdough Toasts with Smoky Tomato Confit

Name: Sourdough Toasts with Smoky Tomato Confit
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 40
Cuisine: Global
Ingredients: 1 slice (20-inch) baguette (preferably sourdough), cut diagonally into 1/4 to 1/2-inch thick; 794 grams whole tomatoes in juice, drained, seeded, and finely chopped; 40 servings Oil-cured olives, as needed, pitted and halved lengthwise; 6 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 1 teaspoons sweet Spanish smoked paprika; 0 teaspoons salt; 1 inches long chive batons or slivers cut on the diagonal, as needed; 1 teaspoons sugar

Sourdough Toasts with Smoky Tomato Confit is a vegan recipe with 40 servings. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 58 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of baguette, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes. Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately low heat, stirring frequently, until mixture is very thick (jam-like), 25 to 30 minutes. Puree in a blender or food processor, then transfer to a bowl to cool.

Ingredients you will need

Tomato

Paprika

Sugar

Salt

Jam

Equipment you will use

Food Processor

Blender

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total.

Ingredients you will need

Bread