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Balsamic tomatoes and carrots salad

>> Friday, July 30, 2010

Balsamic salad 1

I like to confit tomatoes in balsamic vinegar and salt, at a low temperature in the oven. It's very convenient when you find yourself in the middle of a tomato surplus, for example, when you buy 4 kilos of cheap tomatos and forget that you already had another 3 kilos sitting in the fridge... that can happen... and maybe you don't feel like drinking 3 liters of gazpacho. Making the tomatos in confit allows you to still eat a lot of them, but in a different way. And they keep for long in the fridge. By the end of Winter, when you already start to find edible tomatoes at the market (unlike the disgusting insipid things you get in December) here in Spain, it's a very good way to eat tomatos. I find it hard to swallow cold salads in the middle of the Winter. And they're very versatile, you can serve them as a side or accompaniment to almost any dish, either cold or warm. This technique can be applied to other vegetables, like carrots in this case.

Balsamic salad 2

This salad couldn't be simpler, sprinkled with some virgin olive oil or basil cream... easy and delightful. And of course, some other veggies can be "confited" as well. Just take into account the different cooking times.

Salad of tomato and carrot en confit
These are the approximate amounts per person:

  • 1-2 tomatoes, depending on size (plum tomatoes or any firm flesh tomatoes are best)
  • 1 tender carrot
  • Balsamic vinegar (of not too bad quality...)
  • Virgin olive oil
  • Salt
Balsamic salad 4
  1. Preheat the oven to 150ºC.
  2. Quarter the tomatoes if they're not too big (cut them in 6 or 8 if needed) and lay them on an oiled oven dish, skin down. Drizzle each piece with balsamic vinegar (if you have spray bottle, use it) and sprinkle with a good pinch of salt. You can add some more oil too if you like. Bake them for 3/4-1 hour, depending on size and type of the tomatoes, or even on how soft you like them.
  3. Peel and cut the carrots in thick sticks and season them in the same way, plus add 1 cm of water to another oven dish. Bake them covered around 3/4 hour. Unlike tomatoes, which are very watery and need to dry in the oven, carrots are much drier and would dry excessively if you don't cover them. Prick them to test for doneness, as it depends very much on the carrots freshness.
  4. When the veggies are cooked, let them cool. Then lay them on a pretty dish and drizzle with a generous amount of olive oil or this basil cream.
Tomatoes en confit are delicious, they seem to unleash all their sweetness. But many people, like D., dislike overly soft tomatoes. So refrain from preparing this dish if you're one of those people.

Balsamic salad 3

By the way, the blog will be closed for some time... I deserve some vacation time too! We're making a trip through Germany, Denmark and The Netherlands by car. I must carry an extra suitcase with me, just to bring back all the special ingredients and kitchen gadgets I will surely buy... goodness. Take care of yourselves. Read you soon.

28 comentarios:

Belinda @zomppa July 30, 2010 at 3:21 PM  

This salad is stunning! It looks like a sunflower. Love it.

Kath July 30, 2010 at 4:28 PM  

What gorgeous tomatoes and carrots! Thanks for this post. Have a wonderful vacation!

Torviewtoronto July 30, 2010 at 5:39 PM  

lovely picture and salad

Valerie Harrison (bellini) July 30, 2010 at 9:58 PM  

I love thsi idea Miriam to caramlize and boost the flavour of our of season tomatoes. Seasonal tomatoes are just beginning to come to market.

norah July 30, 2010 at 11:34 PM  

that salad looks soooo good!! what great photos!!

Magic of Spice August 1, 2010 at 8:05 AM  

Gorgeous presentation:) Wonderful salad...

Frank August 1, 2010 at 10:42 PM  

Wow, these looks lovely. And I'm sure the slow oven roasting intensifies the flavors incredibly. I'm getting a large delivery of farmer's tomatoes this week so 'ca tombe bien' as they say.

Brie: Le Grand Fromage August 2, 2010 at 7:19 AM  

this looks beautiful! i love simple tomato dishes. one of my favorite treats is to eat chopped tomatoes and cucumbers with just a little salt and pepper. i will have to try this salad soon since it's so similar.

fromBAtoParis August 2, 2010 at 8:27 AM  

Wow !!! Qué colores!! Hermosa presentacion!

Adam August 4, 2010 at 1:23 AM  

This looks fantastic, the carrots are amazing...

Cristina August 4, 2010 at 3:30 AM  

I'm making these tomatoes for dinner tonight!

Miriam, have a safe and fantastic holiday! Can't wait to see what culinary treasures you bring back! :)

Heidi Leon Monges August 4, 2010 at 7:20 AM  

coincido contigo Miriam en todo. Los tomates confitados son un must en nuestra casa y trato de siempre tener un frasco en la nevera para esos dias en que no se que cocinar.

Siempre me sacan de apuros, pero nunca se me habia ocurrido servirlos con calabazas. La de cosas que aprende uno en tu blog

food makes me happy August 4, 2010 at 7:39 AM  

Nice presentation!

tasteofbeirut August 4, 2010 at 8:06 PM  

Love the presentation in this dish; and the taste as well! According to my brother, I need to get a really good balsamic and taste it. Have not had that experience yet.

Tasty Trix August 6, 2010 at 3:20 PM  

Your presentation is gorgeous! I have never confit-ed (is that a word?) anything, and somehow I only associated it with meats. So now I clearly must try it.

M. August 6, 2010 at 11:53 PM  

what a gorgeous presentation!!!!
it must have been as delicious as it is beautiful!

Sarah August 10, 2010 at 1:53 PM  

This is very good,, my daughter packs a lunch everyday, and she loves spinach, toasted pine nuts, and I knew she'd like the vegies,, she called me to tell me, mom, lunch was awesome,,, the balsamic just makes it, I;ve used different vegies too, always yummy,!!!!!!

Gabby August 11, 2010 at 2:30 PM  

Great basic salad! I added a hand full of raisins. The almonds were a nice texture. Thanks!

Anonymous August 15, 2010 at 7:56 PM  

I adore tomatoes confit! Never thought of combining it with carrots though, seems like a delicious idea :)

Spoon and Chopsticks August 22, 2010 at 3:55 AM  

Simplicity rules. Great presentation too.

Jenny August 22, 2010 at 1:12 PM  

I thought this was good but not exceptional. The rest of the family didn't like it. I liked the left-overs better than the first day. Probably won't make again.

Mariah August 23, 2010 at 7:17 AM  

Really good! Great on top of salad! Easy to make too!

Miriam September 1, 2010 at 9:54 AM  

Belinda: thanks, I'm usually not especially fond of overellaborate plating, but this one called for a nice arrangement.
Kath: thanks!
Torview: thank you!
VAl: wow, then you can try this... ;)
Norah: thank you!
MoS: thanks!
Frank: mmm, farmer's tomatoes, yum!
Brie: yes, when the tomatoes are of good quality there's nothing better.
Cristina: gracias!
Adam: thanks!
Cristina: hope you like them, thanks!!
Heidi: tienes razón, sirven para todo.
Cindy: thanks!
ToB: well, I have never used one of the really expensive balsamic, should try too!
Trix: confited is a word if we say so, that ends the question...
M: thanks!
Sarah: wow, wonderful!!
Gabby: a great idea indeed.
NOP: thanks!
S&C: thank you...
Jenny: well, not everybody has the same tastes... it's a pity.
Mariah: thanks!

Jane September 1, 2010 at 10:00 AM  

I use mayo instead of yogurt...don't add sugar or salt. my family loves this with a chicken casserole.

Pretty. Good. Food. September 1, 2010 at 11:24 PM  

This looks delicious! Your photographs are beautiful as well!
I've recently launched my own blog, I'd love for you to check it out and let me know what you think! :) Thanks and Happy Cooking!

lauresophie September 2, 2010 at 3:21 PM  

Congrats for the award!

static guarding in Central London September 23, 2010 at 6:44 PM  

So simple and yet soooo good. My husband often asks for me to make the dressing for his...

miami lawyer June 4, 2011 at 3:31 PM  

It is really amazing tutorial and I liked this informative post.


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