In honor of Julia Child’s 100th birthday, I’m making this delicious tomato dish tomorrow for a potluck event at the University Bookstore here in Seattle. Not only is it a great way to use up any extra tomatoes this summer, plus it’s also a crowd pleaser. People have purchased my first book based on tasting this recipe alone. Come join in the fun, try my dish and help toast my hero’s legacy.
Confit Provençal aux Tomates
Provençal tomato spread
This spread uses quintessential ingredients from the south of France. This is great served on its own with crackers or bread. I also use it to accompany seared or grilled tuna. If you can’t find nicoise olives, substitute another rich, black olive such as kalamata. Makes about 2 ½ to 3 cups.
4 tablespoons olive oil
1 red medium bell pepper, peeled, finely chopped
1 large onion, finely chopped (about 1 ½ cups)
3 to 4 cloves of garlic, finely chopped
2 tomatoes, peeled, seeded and chopped (about 1 cup)
6 to 8 sun-dried tomatoes, chopped (¾ cup)
12 Nicoise olives, chopped
3/4 tablespoon capers
2 cups chopped fresh basil
In a small sauté pan, warm the oil over medium heat. Add bell pepper, onions, and garlic and cook until soft. Add the chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat. When cool, add the basil. Add coarse salt and pepper to taste.