24-hour Tomato Confit
4-5 Fresh Ripe Tomatoes
1 tbs Sea Salt or Rock Salt
1 head Garlic
5 sprigs Rosemary
2-3 quarts Virgin Olive Oil (enough to just cover tomatoes)
Shrimp Piperade Dish
1 Red Bell Pepper
1 tbs French Butter
1 tbs Vegetable Oil
1 tea spoon, plus 3 table spoon, plus 1/2 cup, divided Virgin Olive Oil
1 pinch Sea Salt
8-10 Cherry Tomatoes
1 pinch Saffron (Afghan if possible)
2 tsp Mustard Seed
3-6 Large Shrimp
1 cup Kayanoya Original Sardine Dashi Stock (regular-strength dashi)
1-2 tsp Fresh Ground Black Pepper
1-2 cloves Garlic
1 oz Watercress Sprouts or Favorite Herbs
Prepare the 24-hour Tomato Confit:
Cut tomatoes in half, place in large app. 9”x13”, 3” deep baking pan (a deep lasagna pan may also work). Add salt, all garlic cloves, rosemary, and fill with olive oil — enough to cover tomatoes.
Cover in aluminum foil, and bake in oven at 175° F for 24 hours.
Peel the skins off the tomatoes, and blend to create the confit.
Prepare the Piperade Sauce and Shrimp:
Sauté diced bell pepper and diced onion in French butter with 1 tablespoon of vegetable oil and 1 teaspoon virgin olive oil, pinch of sea salt until soft and fragrant.
Add halved cherry tomatoes, saffron, mustard seed, shrimp heads, 1 cup of Kayanoya Original Sardine Dashi Stock, 3 tablespoons of virgin olive oil and simmer.
Add a cup of tomato confit and ground pepper to the piperade sauce, and simmer just until hot.
Clean shrimp from shell, remove spine, and slice longways to buttryfly the shrimp, mashed garlic and place in a separate medium sauce pan with 1/2 cup virgin olive oil, simmer on medium heat for a 3-4 minutes until pink and curled.
Transfer a shrimp head and about a 1/2 cup of piperade sauce to a bowl for serving.
When Shrimps in the oil are cooked, remove and place into bowl with the piperade sauce, garnish with more sauce, watercress sprouts and or favorite herb, serve immediately.