Garlicky Green Beans with Confit Tomatoes
I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is! Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week. The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature. While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine. Nothing like being proved wrong and getting a delicious meal out of it! BTW – this is not an appropriate side dish for people that don’t enjoy garlic.
The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up. Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness. The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.