If this was where you bought tomatoes, wouldn’t you be addicted?
I rounded up another bag full of dry farmed Early Girls and made tomato confit again. This time, I piled them on a pizza spread with marjoram-olive pesto. So delicious.
Marjoram Olive Pesto
Adapted from Deborah Madison
2 tablespoons aged red wine vinegar
1 garlic love
3 tablespoons pitted olives
sea salt and freshly ground pepper
1/4 cup marjoram leaves
1 tablespoon drained capers
1/2 cup pine nuts
1 cup coarsely chopped parsley
1/4 cup grated parmesan cheese
1/2 cup extra virgin olive oil
Add garlic, 1/2 teaspoon salt, a few grinds of pepper, marjoram, capers, pine nuts, parsley, cheese, and olives to a food processor. Pulse to combine. Add the vinegar and olive oil and pulse until the pesto is well mixed. Add more salt if needed. Toss over pasta or pizza. The original recipe, found here, recommends serving it over beets.
To make the pizza, I rolled out some pizza dough, spread it with a couple tablespoons of the pesto, topped with 1.5 pounds of roasted tomatoes, 3 ounces of chevre, and some salt and pepper. Into the oven at 425 for 15 minutes and you have a really spectacular pizza. The pesto is briny from the olives and capers and floral from the marjoram. With the sweet tomatoes and tangy goat cheese, you will not be able to stop eating it.