People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite.
Who knew that tomato paste could be exciting? That’s essentially what conserva is, but because you’re making it with fresh tomatoes at their peak, good olive oil, and care and attention, the result is like no canned tomato paste you’ve ever had. Deep and sweet with just a hint of caramelized sugars, a big batch of conserva is an excellent preserve to make when you’re feeling crafty.
Recipe information
Yield
Serves 4
Ingredients
For the Tomato Conserva
For the Dish
3
1
1
8
1
2
1
1
1
2
Need to make a substitution?
Preparation
For the Tomato Conserva
Step 1
Core the tomatoes and roughly chop them. Pile into a large pot, preferably one with a wide surface, which will speed up cooking. Add 1/4 cup olive oil and bring to a boil over high heat.
For the Dish
Step 2
Heat a large skillet over medium heat. Add a couple of tablespoons of olive oil and the garlic and cook slowly to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes.
