Sourdough Toasts with Smoky Tomato Confit
- 1 small onion, finely chopped
- 6 tablespoons extra-virgin olive oil
- 1 (28 to 32-ounce) can whole tomatoes in juice, drained, seeded, and finely chopped
- 1/2 teaspoon sweet Spanish smoked paprika
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1 (20-inch) baguette (preferably sourdough), cut diagonally into 1/4 to 1/2-inch thick slices
- 3/4 -inch long chive batons or slivers cut on the diagonal, as needed
- Oil-cured olives, as needed, pitted and halved lengthwise
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. 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.
Preheat oven to 350 degrees F.
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.
Spread the toasts with the confit, top with a chive baton, and place an olive 1/2, rounded-side up, in the center of each.
Cooks' note: Confit can be made 4 days ahead and chilled, covered. Bring to room temperature before using.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Dave Lieberman