Our final recipe from our October Chef of the Month, Anthony Hunt is his tomato recipe. This recipe can be used for party appetizers but it is also very versatile. Enjoy!
Confi of garlic and tomato spread
16 ounces cherry tomatoes
15 cloves of garlic or less.
Bay leaves 3 whole dry or fresh
6 leaves of Basil fresh
Submerge ingredients in olive oil
Bake with aluminum foil for one and a half hours.
Allow time to cool.
Remove ingredients from oil. Rooftop ingredients to drain off excess liquid. Add salt, pepper, and olive oil finish with chopped fresh basil.
Best served on sliced toasted baguette. As a final finish, add a sliver of fresh parmesan.
A big thank you to Chef Anthony for providing these awesome recipes and being our October Chef of the Month!