Sourdough Toasts with Smoky Tomato Confit |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Active time: 40 min Start to finish: 1 hr Ingredients:
1 small onion, finely chopped |
6 tablespoons extra-virgin olive oil |
1 (28- to 32-oz) 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 1/2-inch-thick slices |
Directions:
1. 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 (jamlike), 25 to 30 minutes. Purée in a blender or food processor, then transfer to a bowl to cool.
2. Preheat oven to 350°F.
3. 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.
4. Serve toasts with confit.
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