Lowcountry Pesto Tomato Confit with Roasted Garlic Aioli

Perfect Starter and Gluten Free - Vegetarian (hold the parmesan)

By Chef Devin Jarmon

Instagram @ _yes.chef_

Preheat the oven to 375 degrees F.

Take 3 fresh bulbs of garlic, cut off the tops. Place bulbs in tinfoil, drizzle with Holy Smoke Smoked Olive Oil. Wrap and roast in the oven for 30 minutes at 375 degrees Fahrenheit.

Lower the oven temp down to 325 degrees F.

Toss 1 package of vine ripened tomatoes (Campari preferably) in a Big Bowl with:

• 1/2 Cup Lowcountry Olive Oil’s Pesto Oil
• 2 Tsp. Crushed Calabrian Chili paste
• 1 1/2 Tsp. Bulls Bay Barrel Smoked Salt
• 1 1/2 Tsp. Black Pepper (Holy Smoke Pepper for extra smoky flavor)

Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.

Garlic should be cooled to the touch- now squeeze from the root end, pushing the freshly roasted garlic out into a bowl. At this point the garlic should be “mushy” like a paste. Add 1/2 tsp of kosher salt. Mix well.

Set aside.

Serving suggestions:

Let rest to room temperature. Roughly chop the tomatoes, transfer to a small bowl, top with freshly grated parmesan, fresh Italian herbs, green onion and serve with roasted garlic spread, Wasa Gluten Free Sesame and Sea Salt cracker (or crostini).

Optionally:

Use Tomato Confit as a condiment for roasted fish or chicken.